Fried Fish doesn't have to be heavy and batter-laden. This walleye coated with cornstarch before being dipped in tempura batter is light, crispy, and scrumptious.
I am hosting this week and asked the others to join me in celebrating National Tempura Day. Let's take a look at what everyone fried up......
- Baked Tempura Teriyaki Cauliflower by Amy's Cooking Adventures
- Chicken Tempura by Sneha's Recipe
- Tempura Crab Jalapeno Poppers by Palatable Pastime
- Tempura Green Beans by Culinary Cam
- Tempura Onion Rings by Karen's Kitchen Stories
- Walleye Tempura by A Day in the Life on the Farm
I am lucky enough to live in the Great Lakes State where fresh Walleye (Pickerel) and Perch are abundant. I am even luckier to have anglers in my life who provide me with their fresh catch that was frozen immediately upon cleaning.
When I invited friends over for a Holiday Dinner and Game Night, John graciously offered to bring over some Walleye for me to prepare. He also brought an apple pie to the dinner, while other friends supplied appetizers, rolls, sides, and desserts. I fried up the fish using a tempura batter and made some Tartar Sauce substituting Green Tomato Relish for the sweet relish and a delicious Cabbage Salad that I shared with you last Sunday.
When I made my Tempura batter for this fish, I forgot to add the egg yolk. It still turned out great so I am sharing it as I made it. You can add an egg yolk if you want but it is not necessary and it will make the batter a little thicker.
Yield: 8 servings
Walleye Tempura
Fried Fish doesn't have to be heavy and batter-laden. This walleye coated with cornstarch before being dipped in tempura batter is light, crispy, and scrumptious.
Prep time: 5 MinCook time: 3 MinTotal time: 8 Min
Ingredients
- 3-4 lbs walleye fillets
- salt and pepper, to taste
- 1 c. flour
- 1 c. cornstarch (divided)
- 1 T. baking powder
- 1 cup cold sparkling mineral water
- Canola oil for frying
Instructions
- Heat the oil in a deep fryer or deep pot to 375*.
- Season the fish with salt and pepper. Place 1/2 cup of the cornstarch into a plastic bag and set aside.
- Whisk together the remaining 1/2 cup of cornstarch with the flour, baking soda, and sparkling water, just until combined.
- Shake the fish in the cornstarch, in batches, until lightly coated. Immediately dip in the batter and place into the hot oil, cooking until golden brown and cooked through, about 3 minutes, depending on the size of the fillets.
- Remove from oil to a wire rack placed over a baking sheet lined with paper towel and keep warm while you fry the remaining fish.
Nutrition Facts
Calories
296.83Fat (grams)
3.24 gSat. Fat (grams)
0.41 gCarbs (grams)
26.93 gFiber (grams)
0.56 gNet carbs
26.37 gSugar (grams)
0.04 gProtein (grams)
36.99 gSodium (milligrams)
292.43 mgCholesterol (grams)
85.33 mg
Property of A Day in the Life on the Farm
It's so interesting to read all of the different batter recipes. Yours looks perfectly light and crispy, and a perfect way to serve fish.
ReplyDeleteThanks Karen.
DeleteYet another fish I have never had: walleye. But, again, I don't get much fresh water fish. I will try a tempura fish soon. I have done shrimp and squid, but never fish.
ReplyDeleteIf you ever get to Michigan we will have a fishfry!!
DeleteLove these gluten free fish walleye tempura, must try this!
ReplyDeleteThis recipe does contain flour as well as cornstarch Sneha, but I'm sure gluten-free flour would work as well.
Delete