Tempura fish and vegie chips | Women's Weekly Food
Turn your regular fish-n-chips a little Japanese with this crispy tempura version. We used perch fillets for this recipe, but any firm white fish fillet, such a
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Ingredients
- 1 cup (200g) rice flour
- 1 3/4 cup (260g) cornflour
- 1 1/2 cup (375ml) chilled soda water
- vegetable oil, for deep-frying
- 8 x 100g firm white fish fillets
- 2 baby eggplants (120g), cut into 1cm chips
- 1 medium red capsicum (200g), cut into 1cm chips
- 1 medium zucchini (120g), cut into 1cm chips
- Asian-style dipping sauce
- 1/3 cup (80ml) mirin
- 1/3 cup (80ml) japanese soy sauce
- 1/4 cup (60ml) rice wine vinegar
- 2 tablespoons water
- 1 fresh small red thai chilli, chopped finely
- 1 clove garlic, crushed
- 2 centimetre piece fresh ginger (10g), grated
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