Tempura Fish

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels and season lightly with salt. Let them sit at room temperature for 5 minutes, then pat dry again to remove any excess moisture. Light dusting with flour will help the batter adhere better.
2. Make the dipping sauce
   Combine dashi stock, soy sauce, and mirin in a small saucepan. Bring to a simmer over medium heat, then remove from heat and let cool. If using, add grated daikon and ginger just before serving.
3. Prepare the batter
   Place a large bowl over another bowl filled with ice to keep the batter cold. Sift the flour, cornstarch, baking powder, and salt into the chilled bowl. In a separate small bowl, beat the egg yolk and sparkling water together. Quickly and gently fold the liquid into the dry ingredients with chopsticks or a fork. The batter should be lumpy – do not overmix as this will develop gluten and make the tempura heavy.
4. Heat the oil
   In a deep, heavy-bottomed pot or wok, heat the vegetable oil to 350-360°F (175-180°C). Use a cooking thermometer to ensure the correct temperature. The oil should be hot but not smoking. Test by dropping a small amount of batter into the oil – it should sizzle and quickly rise to the surface.
5. Fry the fish
   Working in small batches to avoid overcrowding, dip each piece of fish into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 2-3 minutes until the batter is golden and crisp, and the fish is just cooked through. Be careful not to overcook or the fish will become tough.
6. Drain and serve
   Remove the tempura fish with a slotted spoon or spider strainer and place on a wire rack lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) while cooking remaining batches.
7. Adjust oil temperature
   Between batches, remove any floating bits of batter from the oil with a fine-mesh strainer and ensure the oil temperature returns to 350-360°F before adding more fish.
8. Serve immediately
   Arrange the tempura fish on a serving platter with lemon wedges and small bowls of dipping sauce. For an authentic presentation, serve on a bamboo mat with shredded daikon and shiso leaves. Tempura is best enjoyed immediately while hot and crispy.