Recipes And How To Make Delicious Complete Mackerel Fish Tempura
Let's try a recipe for making delicious and simple tempura with the main ingredient of mackerel.
Japanese tempura which generally uses shrimp can now be replaced with other ingredients. You can choose vegetables, sausage or meat. The ingredients used this time are mackerel.
How to make tempura is different from furai which is a deep fry process. The tempura is dipped in batter and then fried, while for the deep fry it is wrapped sequentially in flour before frying.
The dough material used to make tempura is also known as koromo. Made from a mixture of low protein flour with chicken eggs which are beaten off with the addition of ice water. The dough is mixed using chopsticks, it is generally uneven and contains lumps of flour this makes for a crispy and not hard tempura end result.
The cooking oil used for frying tempura in some restaurants is usually sesame oil, cottonseed oil or camellia oil. Meanwhile, to make home-made tempura, you can fry it using clear oil for the results of serving tempura.
Here are the ingredients and recipes to make a complete mackerel fish tempura that can be made at home.
Recipe Name
Recipes and How to Make Delicious Complete Mackerel Tempura
Cooking Time
Preparation : 20 minutes
Cooking : 50 minutes
Total: 70 minutes
Number of Servings
Ingredients that must be prepared in the Recipe and How to Make a Delicious Complete Mackerel Fish Tempura
Main Ingredients for Mackerel Fish Tempura
- 150 grams of mashed mackerel
- 3 tablespoons of seasoning flour
- 1 egg white beaten
- 1 scallion finely chopped
- 1 clove of garlic finely chopped
- 50 ml ice water
- 100 grams of bread flour
Mackerel Fish Tempura Complementary Ingredients
- mayonnaise sauce
- Chili sauce
- lettuce
- French fries
How to Make a Delicious Complete Mackerel Tempura
- The first step is the cleaned mackerel then filleted and mashed
- Add the seasoning flour with the addition of scallions, ice water and garlic until evenly mixed
- Then shape the dough like a pinkie, steam briefly, let it cool
- After the dough has cooled, dip it in the egg white and roll it in the breadcrumbs
- Heat the oil in a non-stick frying pan until cooked
- Ready to be served with complementary ingredients, potatoes, lettuce, mayonnaise sauce and chili sauce.
Tips for those of you who will fry the mackerel fish tempura, use a non-stick frying pan with more oil. This is to make the dough completely submerged in oil and the result is more golden yellow.
Meanwhile, to reduce oil when served, use an oil-absorbing tissue before serving. Mackerel tempura can be frozen and stored for several days so you can make it in large quantities, then fry it when it is served.
Mackerel fish tempura is crispier and tastier if the batter uses ice water, stir it using chopsticks so that the end result is not hard tempura. For those of you who want to try it at home, please try other tempura recipes such as homemade tempura, shrimp tempura, fish fillet tempura, sausage tempura or vegetable tempura. We also serve other main dishes with Indonesian flavors. Don't forget to share with friends and family after you try this recipe. You can also leave a comment in the column provided below, good luck trying the mackerel fish tempura recipe.
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