Salmon Tempura

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Ingridenst

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1 lb salmon fillet, skin removed and cut into 1-inch cubes Salt and pepper to taste 1 cup all-purpose flour 1 cup cold sparkling water 1 egg yolk 1 teaspoon baking soda

Step 1

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Begin by seasoning the salmon cubes with salt and pepper, ensuring each piece is coated.

Step 2

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In a mixing bowl, combine the all-purpose flour, egg yolk, and cold sparkling water. Stir the mixture until just combined; a few lumps in the batter are perfectly fine as they contribute to the desired light of tempura. Avoid overmixing.

Step 3

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In a sturdy frying pan or pot, heat the oil to a temperature of 350°F (175°C). Dip each seasoned salmon cube into the prepared batter, ensuring it's fully coated before placing it into the hot oil. Fry each batch for 2-3 minutes, or until the batter turns a golden, crispy hue. Once done.