Whiting Tempura

1. 1

   For the dipping sauce, combine the sauces, 2 tbsp water, lemon juice and onion in a small bowl and whisk to combine.

2. 2

   For the tempura, whisk the egg and 3/4 cup iced water in a large bowl. Stir in the combined sifted flour and cornstarch. Do not overmix; the batter should be lumpy.

3. 3

   Fill a large saucepan one-third full with vegetable oil; heat to 350u00b0C (or until a cube of bread turns golden in 10 seconds). Dip the fillets, one at a time, in the batter and deep-fry, in batches, until lightly browned and just cooked through. Drain on paper towels. Serve with dipping sauce.

No additional tips available.