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    • Eel Tempura

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 350; Fat 45g; Carbs 21g; Protein 28g
    Eel tempura is a traditional Japanese dish made by lightly coating pieces of eel in a batter made from flour, eggs, and water, then deep-frying it. It is a popular appetizer or side dish often served with a dipping sauce. The dish is simple to make, resulting in a light and crispy tempura with a delicious flavour. It is a great way to enjoy the unique taste of eel.      
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    Ingredients

    • 1 pound eel fillet, cut into 1 inch cubes 
    • 1 cup all-purpose flour 
    • 2 large eggs 
    • 1/2 cup cold water 
    • 1 teaspoon baking powder 
    • 1/2 teaspoon salt 
    • 1/2 teaspoon ground black pepper 
    • 2 cups vegetable oil, for frying
    • 1/2 cup tempura batter mix 
    • Lemon wedges, for serving (optional)

    Method

    • Cut the eel into 1-inch cubes and set aside.
    • In a medium bowl, whisk together the flour, eggs, water, baking powder, salt, and pepper until combined.
    • Heat the oil in a deep-frying pan or pot over medium-high heat.
    • Dip the cubes of eel into the batter, making sure to coat them completely.
    • Carefully place the battered eel cubes into the hot oil. Fry for 2-3 minutes, or until golden brown.
    • Remove the eel tempura from the oil and place it on a paper towel-lined plate to drain.
    • Serve with lemon wedges, if desired.
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