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1
In a mixing bowl, mix the flour, baking powder and salt together, blending well.
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2
Next, add the egg and vinegar and then stir in the soda water.
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3
Keep cold until use and stir again before using.
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4
Preheat a deep saucepot with the oil to 350 degrees F.
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5
Dip the sardines in the cornstarch, then the tempura batter and then float in the fryer.
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6
The fish should be well-coated but not drenched.
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7
Cook 3 to 4 minutes, in batches if necessary, flipping over during the process to ensure even cooking.
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8
Remove from the fryer to paper towels, allowing the sardines to drain any excess oil.
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9
Hold warm until serving with the Tonatto Sauce.
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10
In heavy-bottom saucepan over medium-high heat, heat the chicken stock, garlic, salt and pepper until simmering.
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11
Reduce the heat to medium and simmer for 10 to 15 minutes.
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12
Next, in a saucepan over medium-high heat, melt the butter.
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13
Slowly add the flour with a whisk, stirring to incorporate.
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14
Continue to cook until the butter and flour begin to thicken, this takes about 3 minutes.
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15
Once thickened, remove from the heat.
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16
After the stock has simmered and reduced by 25-percent original volume (or 1 cup), add the milk and cream and to stir allow the stock and dairy products flavor each other and create a soup base, about 10 minutes.
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17
Next, add the roux to the soup base and stir in ensure smoothness.
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18
Finally, add the tuna, squash, zucchini and oregano over medium-low heat.
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19
Continue cooking for 20 minutes.
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20
Puree and adjust the seasoning.
