Serves 4

Ingredients

• 800g white fish (Basa, Ling, Perch, Whiting, Hoki)
• 1 ½ cups rice flour
• 1 tsp bicarbonate of soda
• ½ tsp iodized salt
• 1 ½ cups cold soda water
• 3 cups canola, rice bran or vegetable oil for deep frying

Meal accompaniments

• Hot chips either homemade and fried in the same oil or heated McCain’s chips in the oven
• Vegetables: stir fry of wombok, purple cabbage, shallot and green beans

Method

• Preheat oil in a deep pan to approximately 3500 F on a thermometer. Oil must be at suggested heat before making the batter
• Prepare the fish: cut fish into chunks about 3cm x 2cm
• Microwave fish bits for 2 minutes to partially cook
• Combine the dry ingredients in a medium size mixing bowl.
• Add the carbonated water and whisk until smooth.
• In batches; dip 4-5 pieces of fish into the batter and immediately drop it into the hot oil.
• The oil will bubble and rise up the sides of the pan
• Cook for approximately 2 minutes in the oil
• Use a slotted metal spoon to remove from the oil
• Drain tempura fish on a rack or on paper towels.
• Repeat with remaining fish. Each time re-stir the batter before dipping in the fish
• When it is all cooked, serve right away with accompaniments
• Tempura is best served fresh and hot.