Crispy Fried Pond Smelt Tempura
- 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
- Wash the pond smelt in salted water and dry well with a paper towel.
- Coat with some cake flour and set aside.
- Heat up the oil.
- Put the flour, egg, cold water, and sugar into a bowl and mix together.
- Add the pond smelt from Step 1 and coat with the tempura coating.
- Deep-fry the pond smelt in 170C oil.
- You can optionally add 1 teaspoon of aonori to half of the tempura coating mixture.
- Enjoy with your choice of salt or grated daikon radish and mentsuyu.
smelt, flour, egg, sugar, cold water, oil, radish, dipping sauce, salt
Taken from cookpad.com/us/recipes/143530-crispy-fried-pond-smelt-tempura (may not work)