Whitebait Tempura

Method

• Step-by-step Method: Whitebait Tempura
• Rinse the whitebait under cold water to remove surface impurities
• Pat the whitebait dry thoroughly using paper towels
• Sift plain flour, cornflour, baking powder, salt, and sugar together into a large bowl
• In a separate bowl, lightly beat the egg with the cold water until just combined
• Pour the egg-water mixture into the flour mixture
• Mix gently with chopsticks or a fork, only until just incorporated, to maintain a light batter (do not over-mix)
• Pour vegetable oil into a deep, heat-safe pan or fryer and heat to 180°C (350°F)
• While the oil is heating, prep a tray with kitchen paper for draining fried whitebait
• Dredge the dry whitebait briefly in a little cornflour (using a separate plate, not from the batter ingredients), to help batter adhesion
• Working in small batches, dip the dredged whitebait into the tempura batter, ensuring each fish is well coated
• Carefully lower the battered whitebait into the hot oil using tongs or chopsticks
• Fry the whitebait for 2–3 minutes until pale golden and crispy, turning as needed for even cooking
• Remove fried whitebait with a slotted spoon and drain on the prepared paper towels
• Continue frying the remaining batches, ensuring the oil temperature returns to 180°C (350°F) between each batch
• Transfer hot tempura whitebait to a serving platter
• Optional: Sprinkle with a pinch of salt while still hot for extra flavor
• Serve immediately with lemon wedges on the side for squeezing
• For plating, arrange the tempura whitebait in loose piles or a neat stack, accompanied by lemon wedges and a small dish of dipping sauce (optional)
• Serve while crisp alongside a fresh salad or as part of a shared seafood platter