Crispy & Delicious! Leftover Fish Turned into Minnow & Gizzard Shad Tempura
Make Your Home a Tempura Haven! Crispy Minnow & Gizzard Shad Tempura Recipe, Just Like Japanese Style
Transforming leftover fish into a culinary masterpiece! If you have leftover gizzard shad and minnow from enjoying them with friends, and want to savor them fresh, why not turn them into crispy, savory tempura? The secret to an incredibly crispy batter lies in adding cornstarch, ice, and cold beer. This recipe delivers the perfect balance of a crunchy exterior and a moist, tender inside. Don’t forget to use the extra batter to make delicious fried eggplant and onion rings too! It’s a fantastic side dish for meals or a delightful snack with beer.
Main Ingredients- Gizzard Shad Sashimi 1 plate
- Minnow Sashimi about 20 pieces
- Eggplant 1/2
- Onion 1
- Salt, a pinch
- Pepper, a little
Crispy Tempura Batter- Cornstarch 2 Tbsp
- Tempura Flour 2 cups
- Beer 1/2 cup
- Ice cubes 7-8 pieces
- Cold Water 1.5 cups
- Vegetable Oil 250ml (for frying)
- Cornstarch 2 Tbsp
- Tempura Flour 2 cups
- Beer 1/2 cup
- Ice cubes 7-8 pieces
- Cold Water 1.5 cups
- Vegetable Oil 250ml (for frying)
Cooking Instructions
Step 1
Lightly season the gizzard shad and minnow sashimi with a tiny pinch of salt (just a hint!) and a sprinkle of pepper. Be careful not to over-salt, as it can become too salty after frying.
Step 2
In a bowl, combine the tempura flour, cornstarch, ice cubes, beer, and cold water. Gently mix by lightly squeezing and releasing with your hands. Avoid overmixing, as this can develop gluten and make the batter tough. The key is to mix just until the dry ingredients are mostly incorporated.
Step 3
The ideal consistency for a truly crispy tempura is similar to yogurt – not too thick and not too thin. Adjust the amount of liquid if necessary; a too-thick batter results in a heavy coating, while a too-thin batter won’t adhere well.
Step 4
Heat about 250ml of vegetable oil in a frying pan over medium heat until it reaches the desired frying temperature (around 170-180°C or 340-350°F).
Step 5
Lightly dust the seasoned fish pieces with tempura flour or cornstarch, then gently shake off any excess. This step helps the batter adhere better to the fish.
Step 6
Dip the fish into the prepared batter, coating it evenly. Remove it immediately to avoid the batter becoming too soggy.
Step 7
Carefully place the battered fish into the hot oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Ensure the fish is cooked through and the batter is fully crisped.
Step 8
Once fried to perfection, remove the tempura from the oil and place it on a wire rack lined with paper towels. This allows excess oil to drain off, keeping the tempura wonderfully crisp.
