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This recipe brings together the delicate flavors of mackerel and the refreshing crunch of daikon radish in a delightful tempura masterpiece. Imagine the satisfying crunch of the light, crispy batter, the melt-in-your-mouth flakiness of the mackerel, and the subtle sweetness of the daikon. It’s a taste of Japan that’s sure to impress even the most discerning palate.
This isn’t your typical tempura – there's a surprising depth of flavor! The mackerel offers a richness that beautifully complements the daikon’s subtle sweetness and slight peppery note. The crispy tempura batter adds a textural contrast that elevates the entire experience. If you’re looking for a sophisticated yet relatively simple recipe to impress your friends, look no further – this is it!
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Large frying pan
- Tongs
- Deep fryer or large pot
- Paper towels
- Serving plates
Mackerel Tempura with Daikon Radish: Frequently Asked Questions
Mackerel Tempura with Daikon Radish
Experience the delightful combination of crispy mackerel tempura and refreshing daikon radish in this easy-to-follow recipe. A taste of Japan in your kitchen!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the daikon radish. Peel it using a vegetable peeler and then use a mandoline or sharp knife to slice it into thin, even matchsticks. Soak these in ice water for at least 15 minutes to remove any excess starch and give them a nice crispness. Don't skip this step, trust me!
- Meanwhile, prepare the mackerel. If using fillets, cut them into bite-sized pieces. If using whole mackerel (make sure they're cleaned!), fillet them and cut into similar pieces. Pat them completely dry with paper towels. Excess moisture is the enemy of crispy tempura!
- Next, make the tempura batter. In a mixing bowl, whisk together the cold water, ice cubes (really!), and the tempura flour. Don’t overmix! You want a batter that has just a few lumps – it should resemble the consistency of thick cream, not a smooth pancake batter.
- Now, heat the oil in your deep fryer or large, heavy bottomed pan. It should be around 350°F (175°C). Use a thermometer to be sure you dont burn anything. Trust me, burned oil is NOT fun.
- Gently dip each piece of mackerel into the batter. Don't let the fish sit too long in the batter or it will become soggy. Try to ensure it is just lightly coated.
- Carefully add the battered mackerel to the hot oil. Do this in batches to prevent overcrowding. Overcrowding will drop the oil temp and your tempura will be greasy, not crispy!
- Fry the mackerel until it’s golden brown and crispy (around 2-3 minutes). Use tongs to carefully remove the tempura from the oil and place it on a wire rack or plate lined with paper towels to drain any excess oil.
- While the mackerel is frying, fry the daikon radish matchsticks. Do this in batches as well. The radish will fry much quicker than the fish (about 1-2 minutes), until golden and crisp.
- Once everything is fried, immediately serve the mackerel tempura and daikon radish together. I like to arrange them artfully on a plate, maybe with a little sprinkle of sesame seeds. It's good, but dont be shy with the presentation!
- Serve immediately with your choice of dipping sauce. Enjoy! Let me know how it turns out. I'd love to hear about your culinary adventure!
📝 Notes
- Ensure your oil is hot enough to ensure a crispy tempura. Overcrowding the pan can drop the oil temperature.
- For a fun twist, add some finely sliced green onions or shichimi togarashi (Japanese seven spice) to the batter before frying!
🍎 Nutrition
Calories: 450kcal
Protein: 30g
Fat: 25g
Carbohydrates: 40g
Fiber: 3g
Calcium: 20mg
