Quick Tempura Fish

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Servings: Servings

Calories: 1541kcal

Author: Heather

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

Get Recipe Ingredients

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.

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.