A crispy dish of several different fish and carrots fried with tempura batter, served with rice and a dipping soy sauce.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Salmon | 1 fillet | ||
| Tilapia | 1 fillet | ||
| Carrots | 2 | ||
| Tempura Batter Mix | 1 cup | ||
| Italian Seasoning | 2 teaspoons | ||
| Vegetable Oil | 3 cups | ||
| Cold Water | ¾ cup | ||
| Rice (optional) | 2 cups | ||
| Soy Sauce | 2 tablespoons | ||
| Lime Juice (optional) | 1 teaspoon |
Directions
Refrigerate water while preparing other ingredients. The water must be ice cold before use in the tempura batter.
Heat the oil in a fryer or pot, aiming for approximately 330 degrees Farenheit.
Slice the fish into thin pieces, about 1.5 x1.5 inches in dimension and about 1/3 inches thick. The size does not need to be precise, so long as the pieces are thin enough to cook through in a short fry time.
Slice the carrots into thin, chip-like pieces. These should be very thin, almost 1/8 inches in thickness.
Combine tempura batter mix with italian seasoning. Briefly mix the tempura batter and cold water. Do not thoroughly mix - small clumps in the batter are better for the tempura crust.
Once the oil is ready, dip pieces of fish/carrot into the batter until completely covered, then carefully lower into the oil. Fry pieces for ~2 minutes. Do not overcrowd the oil with pieces.
After ~2 minutes, remove pieces onto a rack with paper towels underneath. Repeat step 6 until all the fish and carrots are fried.
Prepare the soy sauce, optionally mixing in lime juice, for dipping. Serve with rice.