Tempura Fish recipe by Ruhana Ebrahim

Ingredients

• 1 box hake medallions
• 1 cup flour
• 2 tablespoon maizena (corn flour)
• 1 teaspoon baking powder
• Pinch salt
• 1 egg
• 1 cup chilled soda water
• 1. Thaw out fish and gently squeeze out excess water.
• 2. With a sharp knife cut fish into 3-4 strips.
• 3. Place ice into a flat dish.
• 4. Place flour, salt, baking powder into a mixing dish. Mix with fork.
• 5. Beat egg and add to flour. Do not mix in.
• 6. Place mixing dish onto ice.
• 7. Add in soda water, now mix with a fork until just mixed.
• 8. Do not mix the batter until smooth. There will be lumps. That is how tempura batter should be.
• 9. Dip fish into batter and place in preheated deep fryer at 160degC and cook until lightly golden and fish is cooked through.
• 10. The batter will be light and crispy if done right.