Crispy Fried Pond Smelt Tempura Recipe

Name: Crispy Fried Pond Smelt Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 small fish Pond smelt; 200 ml Cake flour; 1 Egg; 1 pinch Sugar; 200 ml Ice cold water; 1 tsp Aonori; 1 Oil; 1 Grated daikon radish; 1 Tempura dipping sauce; 1 Salt

Servings: persons

1
Wash the pond smelt in salted water and dry well with a paper towel.
2
Coat with some cake flour and set aside.
3
Heat up the oil.
4
Put the flour, egg, cold water, and sugar into a bowl and mix together.
5
Add the pond smelt from Step 1 and coat with the tempura coating.
6
Deep-fry the pond smelt in 170C oil.
7
You can optionally add 1 teaspoon of aonori to half of the tempura coating mixture.
8
Enjoy with your choice of salt or grated daikon radish and mentsuyu.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 50 small fish Pond smelt, 200 ml Cake flour, 1 Egg, 1 pinch Sugar, and more.

Yes, Crispy Fried Pond Smelt Tempura falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Fried Pond Smelt Tempura

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