FISH TEMPURA

INGREDIENTS

• ½ kg boneless fish finger
• ½ teaspoon salt,
• ½ teaspoon white pepper
• dry flour as required to roll

INGREDIENTS FOR BATTER

• ½ cup self-raising flour
• water as required chilled
• 1 eggs
• 2 tablespoon oil for batter
• ¼ teaspoon salt,
• ¼ teaspoon white pepper

 
DIRECTION

• Marinate fish fingers with salt, and white pepper, roll in dry flour, dip in prepared batter, deep fry for 3 minutes till half done, remove and re-fry once again before serving till golden brown and crisp.