Tempura-Fried Fish
By chef Gulasch
A modern take on the classic carp, which is normally fried in a three-part breading. We marinated the carp in soy sauce, ginger and garlic, and from our friends in the Land of the Rising Sun we learned tempura — a great crispy batter. Try this unconventional recipe with us, where thanks to this marinade you won't even notice you're eating our muddy carp.
- 13 min
- total
- Easy
- level
8 min prep · 5 min cook
What you will need
-
Fish fillet 150 g -
Plain Flour 50 g -
Eggs 0.5 pcs -
Soy Sauce 1 tbsp
-
Ginger 10 g -
Garlic 1 clove -
Sparkling water 90 ml
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🐟✨
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Chop the garlic and ginger. Finely chop the garlic and ginger
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Cut the carp. Cut the carp into thin strips
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Marinate the fish. Place the fish in soy sauce together with the ginger and garlic and let it marinate briefly for at least 5-10 minutes
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Mix the tempura batter. Prepare a batter from eggs, flour (set one tablespoon aside for dusting the carp) and sparkling water, which you can also replace with regular water; for a crispier result you can add a bit of cornstarch or rice flour
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Coat the carp. Dredge the pieces of carp in flour, dip them into the batter and fry in a sufficient amount of hot oil over high heat for about 4-5 minutes, until they turn golden and are crispy
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Serve. č
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