Fish tempura

Cut the fish in pieces of 2 x 2 cm (add optional little salt) and put aside.

Fill a (deep fryer) pan for a third with oil and heat the oil to 180°C/360°F. The oil is hot enough when 1/4 teaspoon of the batter keeps its shape, hisses and pops to the surface.

Beat the tempura mix quickly to yogurt thickness with ice water. The batter must remain lumpy. Keep the oil on a constant temperature and prevent getting too hot, the fish must get the change to get well cooked.

Coat the pieces fish with the flour and the batter (keep batter between frying in the freezer). Bake golden brown and drain on kitchen paper. Flavour with salt and keep the tempura fish warm on a baking sheet in the oven at 120°C/250°F.

Serve the fish with shoyu (Japanese soy sauce) as a dipping sauce.