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    • Eel Tempura

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    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

    • How to Make Eel Tempura
    • Cut eel fillet into 1-inch cubes and pat dry with paper towels
    • Place all-purpose flour in a shallow bowl and set aside
    • In a separate bowl, whisk eggs with cold water until well mixed
    • In a mixing bowl, combine tempura batter mix, baking powder, salt, and ground black pepper
    • Pour egg-water mixture into the dry ingredients and stir briefly (batter should be slightly lumpy)
    • Preheat vegetable oil in a deep pan or wok to 350°F (175°C)
    • Dredge each eel cube lightly in all-purpose flour, shaking off excess
    • Dip floured eel cubes into tempura batter, coating evenly
    • Carefully lower battered eel cubes into hot oil using tongs or chopsticks
    • Fry a few pieces at a time for 2–3 minutes, turning for even browning
    • Remove eel cubes when golden and crisp, transfer to a wire rack or paper towel-lined plate
    • Repeat frying process with remaining eel, maintaining oil temperature
    • Plate eel tempura while hot, arranging in a single layer or stacked for height
    • Garnish with lemon wedges on the side for a refreshing finish
    • Serve immediately for optimal crispness and texture