Asian recipes Fish Starters

Cod in tempura batter


  • Groundnut oil for deep frying
  • 1 Egg
  • 225ml Ice cold water
  • 100g Plain flour
  • 1/2 Tsp bicarbonate of soda
  • 350g Cod fillet, skinned and thinly sliced
  • 25g Seasoned plain flour
  • 4 Tbsp dark soy sauce
  • 1cm Grated ginger
  • 1 Spring onion, finely sliced


Half fill a deep pan or a fryer with the oil and preheat to 220 degrees.

Place the egg in a bowl and whisk in the water. Add the flour and bicarbonate of soda and beat quickly and lightly. The batter should still be slightly lumpy.

Dust fish with seasoned flour. Dip each piece in batter then straight into hot oil. Fry for 4-5 mins or until crisp and golden.

Mix together soy sauce and ginger for a dip. Serve the fish garnished with spring onion.

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