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    • Whitebait Tempura

    Whitebait Tempura

    Mark Sharron
    Easy
    25 minutes
    02-Apr

    Whitebait Tempura is a delicious seafood dish that is popular in many parts of the world. It is made with whitebait, a type of small fish, which is deep-fried in a light batter. This dish is easy to prepare, and it is a great way to enjoy the unique flavour and texture of whitebait. The tempura batter is light and crispy, and the whitebait is cooked to perfection. Serve this dish with lemon wedges for a zesty finish, or with a side of tartar sauce.

     

     

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    Ingredients

    • 500g whitebait
    • 1 cup plain flour
    • 1 cup cornflour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 egg
    • 1 cup cold water
    • Vegetable oil, for deep-frying
    • Lemon wedges, to serve

    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