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Japantown Tempura Recipe
|Frying oil||2 Cup (32 tbs) (As Required, For Deep Frying)|
|Oil||2 Cup (32 tbs) (As Required ,For Deep Frying)|
|Fish fillets||1 Pound, cut in 2-inch thick squares (Such As Halibut, Haddock, Cod, Red Snapper)|
|Fish fillets||1 Pound, cut in 2-inch squares (Thick, Halibut, Haddock, Cod, Red Snapper)|
|Vegetables||1 Quart, sliced (Zucchini, Mushrooms, Snow Peas, Parsley Sprigs)|
|Tempura batter||1⁄4 Cup (4 tbs) (As Required, Store Bought Or Homemade)|
|Potato chips||2 Cup (32 tbs), crushed|
|Ginger sauce||1⁄2 Cup (8 tbs) (Dipping Sauce, As Required, Store Bought Or Homemade)|
|Ginger dipping sauce||1⁄4 Cup (4 tbs) (As Required, Store Bought Or Homemade)|
Calories 1082 Calories from Fat 548
% Daily Value*
Total Fat 62 g94.8%
Saturated Fat 15.3 g76.7%
Trans Fat 0 g
Cholesterol 80.2 mg
Sodium 1101.6 mg45.9%
Total Carbohydrates 105 g34.9%
Dietary Fiber 14.7 g59%
Sugars 3.5 g
Protein 36 g72.6%
Vitamin A 240.2% Vitamin C 78.2%
Calcium 14.8% Iron 23.2%
*Based on a 2000 Calorie diet
1) In a deep saucepan, heat about 3 inches oil to 350 °F for deep frying.
2) Dredge the fish and vegetable pieces in the tempura batter, drain, then coat lightly with the crushed potato chips.
3) Deep fry the fish and vegetables in batches for about 3 minutes until golden and crisp. Remove and drain on paper towels.
4) Serve immediately on individual serving plates.