Crispy, golden, and impossibly light, this Quick Tempura Fish recipe takes a classic British comfort food and gives it a Japanese-inspired twist. The key is the tempura batter, which creates a shatteringly crisp shell that stays airy and delicate. Paired with hot fries, a squeeze of lemon, and your fave dipping sauce, this dish is quick and delish.

This version uses cod or halibut, both firm and mild white fish that stand up well to frying. The batter combines all-purpose flour, rice flour, and cornstarch for an ultra-crispy crust that won’t get soggy. Cold seltzer water and egg yolks keep the texture light while peanut or vegetable oil ensures clean flavor and even browning.

Heather’s Notes

• Light and crispy perfection: The combination of rice flour and cornstarch in the batter creates an ultra-crispy coating that doesn’t feel heavy or greasy.
• Cold ingredients are key: Keeping your seltzer water and batter cold helps create that signature tempura texture.
• Peanut oil makes a difference: Its high smoke point and clean flavor ensure even frying and minimal sogginess.
• Sweet potatoes add contrast: They bring natural sweetness and a crisp texture that pairs perfectly with the delicate fish.
• Great for entertaining: This recipe feels elevated but comes together fast, making it ideal for serving guests.

Ingredient List

• 1½ pounds firm white fish fillets (such as grouper, cod or halibut), cut into 3×1½-inch pieces
• ½ teaspoon freshly ground black pepper
• 5 cups peanut oil (or enough to come 2 to 3 inches up the sides of a wok or deep pot)
• 2 egg yolks, beaten
• 1½ cups cold seltzer water
• 1 cup all-purpose flour
• ½ cup cornstarch
• ¼ cup rice flour
• 2 teaspoons salt

This recipe calls for a wok but you can use a large heavy skillet or cast iron dutch oven.

Easy Instructions

1. Prepare the Oil
   In a deep, heavy-bottomed wok or Dutch oven, heat peanut oil over medium-high heat to 375°F. Use a deep-fry thermometer to monitor the temperature for consistent results.
2. Make the Batter
   In a large mixing bowl, whisk together the egg yolks and cold seltzer water. In a separate bowl, combine the all-purpose flour, cornstarch, rice flour, and salt. Gently stir the dry mixture into the wet ingredients until just combined. The batter should be slightly lumpy, don’t overmix. Pop it in the fridge while you prep the fish.
3. Prepare the Fish
   Pat the fish pieces dry with paper towels and season lightly with salt and pepper. Working in small batches, dip the fish into the chilled batter and carefully lower into the hot oil. Fry for about 5-6 minutes, flipping once, until the coating is pale golden and crisp and the fish flakes easily with a fork.
4. Serve Immediately
   Serve the tempura fish with your favorite fries, lemon wedges, tartar sauce, or a side of soy-mayo dip for a fun fusion twist.

Tips for Storing

• Cool before storing: Let leftover fish and fries cool completely before placing them in an airtight container. Storing while still warm can create steam that softens the crispy coating.
• Separate layers: Use parchment paper between layers to prevent sticking.
• Reheat in the oven or air fryer: Skip the microwave. For best results, reheat in a 375°F oven or air fryer until hot and crispy — about 10 minutes.
• Consume within 2 days: Tempura is best fresh, but if you have leftovers, aim to eat them within 48 hours for best texture and flavor.

FAQ’s

More Recipes We Love

• Creamy Sweet Potato Soup with Fried Sage
• Sweet & Spicy Tilapia
• Sicilian Fish & Linguine
• Easy Alfredo Sauce
• Loaded Baked Potato Soup
• Cod Pockets (en papillote)

Tempura Fish Recipe

Heather

This is a quick recipe for Tempura Fish and Sweet Potato Chips. Make sure your seltzer is cold as this will give you the best tempura coating.

YIELD: 6 Servings

5 from 1 Review

PREP TIME:10 minutes mins

COOK TIME:15 minutes mins

TOTAL TIME:25 minutes mins

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Recommended Tools

• Large Wok

Ingredients

  

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• 4 cups peanut oil, or enough to come 2 to 3 inches up the sides of a wok. Vegetable oil will also work.
• 1½ lb white fish fillets, such as cod, halibut, or grouper, boneless/skinless cut into 3-inch chunks
• ½ tsp black pepper, freshly ground
• 2 large egg yolks, beaten
• 1½ cups seltzer water, very cold
• 1 cup all-purpose flour
• ½ cup cornstarch
• ¼ cup rice flour
• 2 tsp kosher salt

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Instructions

 

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• Add the 4 cups peanut oil to a large wok or heavy skillet and heat over high heat until it reaches 375°F.
• While the oil is heating, whisk the 2 large egg yolks and 1½ cups seltzer water in a medium bowl.
• In another bowl, sift together the 1 cup all-purpose flour, ½ cup cornstarch, ¼ cup rice flour, and 1 tsp of kosher salt. Add the flour mixture to the egg mixture and stir quickly to combine, taking care not to overwork the batter (lumps are okay).
• Pat the 1½ lb white fish fillets chucks dry with paper towels and season on both sides with the ½ tsp black pepper and remaining 1 tsp salt.
• Working in batches, dip the fish in the batter and add it to the hot oil. Cook, taking care not to overcrowd the pan, until the fish flakes easily and the batter is crisp and golden brown, turning as necessary, 5 to 6 minutes.
• Remove from the oil and transfer to a paper towel–lined tray to drain briefly before serving. Serve with your favorite fries.

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Notes

Tips for Storing

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a 400°F oven for 10–12 minutes to restore crispness.
• Avoid microwaving; it softens the crust.
• Freeze cooked fillets on a sheet tray before transferring to a freezer bag for up to 1 month.
• Reheat from frozen in the oven at 425°F for 15–20 minutes.

Nutrition

Calories: 1541kcal | Carbohydrates: 31g | Protein: 26g | Fat: 148g | Saturated Fat: 26g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 68g | Cholesterol: 118mg | Sodium: 851mg | Potassium: 380mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 83IU | Calcium: 27mg | Iron: 2mg

*Nutritional information is not guaranteed to be accurate.

course of this recipeCourse: Dinner, Main Course

cuisine typeCuisine All Cuisines, American

keywords used in this recipeKeyword: 30 Minutes Meals, Fish Recipes

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Hi! I’m Heather

I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.

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