Tempura vegetables and fish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Beer | ||
| Flour | ||
| Baking powder | ||
| Coriander | ||
| Egg yolks | ||
| Saffron | ||
| Garlic | ||
| Olive oil | ||
| Salmon | ||
| Seabass | ||
| Courgettes | ||
| Onion | ||
Directions
BATTER
AIOLI
FISH
Mix the beer, flour, baking powder, seasoning and coriander together to a thin batter.
Slice the vegetables and fish into battern sized pieces and dip into the batter and then in to the hot oil to cook. This should take 2-3 minutes to cook. Remove from the oil and drain on some kitchen paper.
To make the aioli blend the egg yolks, saffron and garlic together, with some olive oil and season - once thickened. Serve in a dish with the vegetables around the edge.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Related recipes
- Classic shrimp and vegetable tempura
- Deep-fried fish with vegetables
- Japanese tempura
- Tempura
- Tempura #2
- Tempura - vegetables and fish pt 1
- Tempura - vegetables and fish pt 2
- Tempura and dipping sauce
- Tempura batter for vegetb
- Tempura fried fish
- Tempura fried vegetables
- Tempura mix
- Tempura sashimi
- Tempura shrimp
- Tempura the japanese way
- Tempura vegetables
- Tempura ~japanese way
- Tempura, japanese way
- Vegetable tempura
- Vegetable tempura - japanese