Tempura is known in Japanese cuisine for its extremely light and crispy crust, which is achieved by a special method of frying. Anchovies, rich in full sea flavor, get a crispy coating in this combination, while the inside remains juicy.
Ingredients:
- 400 g of fresh sardine fillets
- 100 g plain flour
- 1 egg (chilled)
- 150 ml of acidic mineral water (ice cold)
- ½ teaspoon of salt
- Oil for frying (sunflower or peanut oil)
For the sauce:
- 4 tablespoons of soy sauce
- 1 teaspoon of grated fresh ginger
- 1 teaspoon of chopped spring onion
- A few drops of lemon juice
Preparation step by step
- Anchovies
Clean the sardines and remove the insides and head, then dry them with a kitchen towel. Lightly dust them with flour, this will help the tempura dough stick better. - Tempura mixture
Lightly beat the cooled egg in a bowl. Add ice cold water. Beat very briefly, then add flour and salt.
Important: the dough should not be mixed too much, but lumps will remain. That’s the secret to crispy tempura. - Frying
In a deep pot or pan, heat the oil to 170-180 °C (if you put in a small amount of dough, it should immediately foam and float). Dip the sardines in the tempura mixture and immediately drop into the oil. Fry for 2-3 minutes until golden and crispy. Take them out on a paper towel to absorb the excess oil. - Sauce
In a bowl, mix soy sauce, grated ginger, spring onions and a few drops of lemon. Serve the sardines with the sauce, warm and crispy.
Tips
- Anchovies should be fresh, because then they are firm and juicy, they fall apart less when fried.
- Dry the fish well before you start the tempura, as the water makes splashes in the oil and softens the crust.
- Ice water and cold egg create a shock when frying, which creates a crispy texture.
