Tempura Whitebait Recipe

Tempura is a classic Japanese batter made with egg, flour, and water. The batter is very cold and lumpy, which gives the finished dish its characteristic appearance. Ideally, it should be eaten straight away while still hot.

Recipe: (Serves 4)

450 g/1 lb whitebait, thawed if frozen
3/4 cup all-purpose flour
1 3/4 cups cornstarch (cornflour)
1/2 teaspoon salt
Scant 1 cup cold water
1 egg
A few ice cubes
Vegetable oil, for deep-frying
Lemon wedges, to serve

Chili and lime mayonnaise:

1 egg yolk
1 tablespoon lime juice
1 fresh red chili, seeded and finely chopped
2 tablespoons chopped fresh cilantro
Scant 1 cup light olive oil
Salt and pepper

Method:

To make the mayonnaise, place the egg yolk, lime juice, chili, cilantro, and seasoning in a food processor and process until foaming. With the machine still running, gradually add the olive oil, drop by drop, until the mixture begins to thicken. Continue adding the oil in a steady stream until all the oil has been incorporated. Taste and adjust the seasoning and add a little hot water if the mixture is too thick. Set aside.

Rinse the whitebait and pat dry. Set aside on paper towels. Sift together the all-purpose flour, cornstarch, and salt into a large bowl. Whisk together the water, egg, and ice then pour onto the flour mix. Whisk briefly until the mixture is runny, but still lumpy with dry bits of flour still apparent.

Meanwhile, fill a deep pan about a third full with vegetable oil and heat to 375°F/190°C, or until a cube of bread browns in 30 seconds. Dip the whitebait, a few at a time, into the batter and carefully drop into the hot oil. Deep-fry for 1 minute until the batter is crisp but not browned. Drain on paper towels and keep warm while you cook the remaining fish. Serve hot with the mayonnaise and lemon wedges.