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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve with lemon wedges, if desired.