Tempura Fish Fillet

Tempura Fish Fillet


  • Batter
    50g ecoBrown's Wholegrain Rice Powder
    50g tempura powder
    50g corn flour
    salt and pepper (to taste)
    330ml soda water
  • 500g fish fillet
    enough oil for deep-frying
    50g corn flour for dusting


  1. Season the fish with salt and pepper.
  2. In a bowl whisk together the batter ingredients until well mixed.
  3. Lightly dust the fish with corn flour then dip in the batter until evenly coated.
  4. Heat the oil to 150-160°C.
  5. Deep fry the fish until light golden and crisp on both sides.
  6. Drain on paper towel.
  7. Serve the tempura with dipping sauce, salad, or fries.


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