Quick Recipe Version (TL;DR)
Quick Ingredients
- 450 g firm white fish fillets, cut into 3–4 cm bite-size pieces
- 12 large prawns, peeled/deveined (tails on), butterflied
- 60 g cornstarch (for dusting)
- 1.5–2 L neutral frying oil (canola/rice bran/peanut)
- Tempura batter: 120 g cake flour, 30 g cornstarch, 5 g baking powder, 1 large egg, 360 ml ice-cold sparkling water
- Tentsuyu: 240 ml dashi, 60 ml soy sauce, 60 ml mirin, 12 g sugar
- To serve: 250 g grated daikon, 1/2 tsp flaky sea salt
Do This
- 1. Simmer dashi, soy, mirin, sugar for 2 minutes; cool to warm.
- 2. Prep fish and prawns; pat very dry. Lightly dust with cornstarch.
- 3. Heat oil to 175°C in a heavy pot (about 4–5 cm deep oil).
- 4. Mix dry batter ingredients; whisk egg into icy sparkling water, then lightly combine with dry (leave lumps).
- 5. Dip seafood in batter, let excess drip, then fry 2–3 minutes until pale-golden and crisp.
- 6. Drain on a rack; keep batches warm while maintaining oil at 170–180°C.
- 7. Serve immediately with tentsuyu, grated daikon, and a sprinkle of flaky sea salt.
Why You’ll Love This Recipe
- Feather-light crunch: A cold, minimally mixed batter gives you crisp tempura without heaviness.
- Restaurant-style dipping setup: Classic tentsuyu plus grated daikon balances richness and keeps bites bright.
- Perfect for sharing: A mixed platter of fish and prawns feels special but cooks fast.
- Clear, repeatable method: Exact oil temperature and batch size = consistent results.
Grocery List
- Seafood: Firm white fish fillets (450 g), large prawns (12)
- Produce: Daikon radish (about 1/2 medium)
- Dairy: 1 large egg
- Pantry: Cake flour, cornstarch, baking powder, neutral frying oil, dashi (or dashi stock ingredients), soy sauce, mirin, sugar, flaky sea salt
Full Ingredients
Seafood
- Firm white fish: 450 g, skinless fillets (cod, haddock, pollock, halibut, or similar), cut into 3–4 cm bite-size pieces
- Large prawns: 12 (about 300–360 g peeled weight), peeled and deveined, tails left on
For Dusting
- Cornstarch: 60 g (1/2 cup)
Tempura Batter (keep cold)
- Cake flour: 120 g (1 cup), spooned and leveled
- Cornstarch: 30 g (1/4 cup)
- Baking powder: 5 g (1 tsp)
- Egg: 1 large (about 50 g without shell), cold if possible
- Sparkling water: 360 ml (1 1/2 cups), ice-cold
Tentsuyu Dipping Sauce
- Dashi: 240 ml (1 cup)
- Soy sauce: 60 ml (1/4 cup)
- Mirin: 60 ml (1/4 cup)
- Granulated sugar: 12 g (1 tbsp)
To Serve
- Daikon: 250 g (about 1/2 medium), grated (use the finer holes of a box grater)
- Flaky sea salt: 1/2 tsp, plus more to taste
For Frying
- Neutral oil: 1.5–2 L (6–8 cups), such as canola, rice bran, or peanut oil
Step-by-Step Instructions
Step 1: Make the tentsuyu and set up serving bowls
In a small saucepan, combine 240 ml dashi, 60 ml soy sauce, 60 ml mirin, and 12 g sugar. Bring to a gentle simmer over medium heat and cook for 2 minutes, just to dissolve the sugar and lightly mellow the alcohol in the mirin.
Pour into a heatproof bowl or small pitcher to cool slightly. Divide into 4 small dipping bowls. Set out the grated daikon (squeezed very lightly if it seems watery) and flaky sea salt for sprinkling.
Step 2: Prep the prawns so they fry straight and crisp
Pat the prawns dry with paper towels. To butterfly: run a small knife shallowly along the back where it was deveined (do not cut all the way through), then gently press the prawn flat. To help prevent curling, make 3–4 small shallow cuts across the belly side.
Set the prepared prawns on a plate lined with paper towel and keep them cool while you prep the fish.
Step 3: Cut and dry the fish (dry seafood = crisp tempura)
Cut the fish into 3–4 cm pieces of similar thickness so they cook evenly. Pat thoroughly dry. Moisture on the surface can make the batter slip and can also cause more oil splatter.
Keep the fish on a dry plate while you set up dredging and batter.
Step 4: Set up your frying station and heat the oil
Place a wire rack over a sheet pan (this keeps tempura crisp far better than paper towels alone). Set a second sheet pan nearby for raw, battered pieces.
Pour 1.5–2 L oil into a heavy pot or Dutch oven so the oil is 4–5 cm (about 2 inches) deep. Heat over medium-high to 175°C (350°F). Use a thermometer if you can; consistent temperature is the secret to light tempura.
Step 5: Mix the tempura batter (quickly and minimally)
In a medium bowl, whisk together the dry ingredients: 120 g cake flour, 30 g cornstarch, and 5 g baking powder.
In a second bowl or measuring jug, whisk 1 large egg until smooth, then whisk in 360 ml ice-cold sparkling water.
Pour the egg-water into the dry ingredients and stir with chopsticks or a fork for 10–12 seconds, just until you no longer see big pockets of dry flour. Leave small lumps; overmixing develops gluten and makes the coating bready instead of light.
Step 6: Dust, dip, and fry in small batches
Place 60 g cornstarch in a shallow bowl. Working with a few pieces at a time, lightly dust seafood in cornstarch and tap off excess. This helps the batter cling and stay delicate.
Dip each piece into batter, let excess drip for 2–3 seconds, then carefully lower into the oil. Fry in small batches (about 6–8 pieces total, depending on pot size) so the oil temperature stays in the 170–180°C (340–355°F) range.
Fry times:
- Prawns: 2 minutes, turning once, until crisp and pale golden
- Fish pieces: 2–3 minutes, depending on thickness, until crisp and just cooked through
Use chopsticks or a spider skimmer to gently separate pieces if they drift together. Remove to the rack to drain. Return the oil to 175°C (350°F) between batches.
Step 7: Serve immediately with daikon, tentsuyu, and sea salt
Arrange the tempura on a platter while it’s still audibly crisp. Serve with warm or room-temperature tentsuyu and a small mound of grated daikon. Each person can add a little daikon into their dipping bowl, then dip tempura briefly (don’t soak it) to preserve crunch.
Finish the platter with a light sprinkle of flaky sea salt for a clean, briny pop.
Pro Tips
- Keep everything cold: Ice-cold sparkling water slows gluten formation and encourages a lighter, craggier crust.
- Don’t chase deep color: Tempura should be pale golden. Darker usually means overcooked coating.
- Dusting matters: A thin cornstarch coat helps batter adhere to wet seafood and reduces bare spots.
- Use a rack, not paper towels: Air circulation keeps the crust crisp instead of steaming.
- Maintain oil temperature: If oil drops below 170°C, coating absorbs oil; above 180°C, it browns too fast before seafood cooks.
Variations
- All-fish platter: Replace prawns with an additional 225 g fish and cut into slightly larger pieces for a more substantial bite.
- Add vegetables: Include thin slices of sweet potato, shiitake mushrooms, or shishito peppers; fry vegetables 2–4 minutes depending on thickness.
- Salt-forward serving style: Skip dipping sauce for part of the platter and serve with only flaky sea salt (and grated daikon on the side) for a cleaner, lighter taste.
Storage & Make-Ahead
Tempura is best eaten immediately (within 10–15 minutes) for peak crispness. If you need to prep ahead, you can: (1) make the tentsuyu up to 3 days ahead and refrigerate it in a sealed container; rewarm gently to serving temperature, and (2) prep and dry the seafood up to 12 hours ahead, cover, and refrigerate. Avoid mixing the batter early; mix it right before frying.
To re-crisp leftovers, place tempura on a rack over a sheet pan and heat in a 220°C (425°F) oven for 6–8 minutes. Note: it won’t be quite as delicate as freshly fried, but it will improve.
Nutrition (per serving)
Approximate (based on 4 servings, assuming some oil absorption): 520 calories, 28 g protein, 44 g carbohydrates, 25 g fat, 2 g fiber, 1,250 mg sodium.
