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Recipes - Tempura Fried Fish

Recipe Name

Tempura Fried Fish

 Submitted by jgouker
Recipe Description L12201
Quantity 100 Quantity Unit SV (4.5 oz) Servings  
Prep Time (minutes) 30 Cook Time (minutes) 5 Ready In (minutes) 35
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
500
ouncescod raw 2-6 ounce fillets
10
cups (8 fl oz)ice cold water
2
cupsliquid egg
10
cupsall-purpose flour
12
teaspoonsbaking powder
4
tablespoonsFryer Oil – Smart Source
Steps
Sequence Step
1TEMPERATURE: 365 F DEEP FAT THAW FISH UNDER REFRIGERATION. 1. SEPARATE FILLETS OR STEAKS; CUT INTO 5 OZ PORTIONS.
2PREPARE TEMPURA BATTER AND FRY FISH ACCORDING TO THE FOLLOWING INSTRUCTIONS: (STEPS 2A-2E) SIFT TOGETHER FLOUR AND BAKING POWDER IN A MIXER BOWL. IN A SEPARATE BOWL, BEAT EGGS AND COLD WATER TOGETHER. WHIP AT HIGH SPEED UNTIL SMOOTH. DREDGE FISH IN FLOUR MIXTURE AND THEN DIP FISH INTO EGG BATTER. LET EXCESS BATTER RUN OFF INTO BOWL. PLACE BATTERED FILLETS DIRECTLY INTO 365 F DEEP FAT FRYER (W/O BASKET) FOR 2-4 MINUTES. FILLETS WILL APPEAR GOLDEN BROWN AND FLOAT WHEN THEY ARE DONE. ALLOW TO DRAIN ON ABSORBENT PAPER OR USE PERFORATED LINE PAN INSIDE REGULAR LINE PAN TO ALLOW DRAINAGE. CCP: INTERNAL TEMP MUST REACH 145 F FOR 15 SECONDS. HOLD AT 140 F OR HIGHER FOR SERVING.
3NOTES: BATTER CANNOT BE SAVED FOR FUTURE USE (SUBSEQUENT MEALS). TEMPURA FRIED FOODS GET SOGGY IF ALLOWED TO STAND ON STEAM TABLE, SO FRY IN SMALL BATCHES. POSITION WORK TABLE RIGHT NEXT TO FRYER TO PREVENT DRIPPING BATTER ON FLOOR AND FRYER.






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