Instructions
Step 1: Prepare the Fish
Pat the fish fillets dry with paper towels.
Cut the fish into finger bite-sized pieces, about 2-3 inches long.
Step 2: Make the Batter
In a large bowl, combine the cake flour, chili powder if using, salt, ground pepper, garlic powder, and onion powder.
Make a well in the center and add the beaten eggs, and kalamansi or lemon juice.
Gently mix until smooth and well combined. The batter should be thick enough to coat the fish.
Step 3: Coat and Fry the Fish
Heat cooking oil in a deep fryer or large skillet to 160°C to 170°C.
Dip each piece of fish into the batter, making sure it’s fully coated.
Roll the battered fish in breadcrumbs until evenly coated.
Carefully place the coated fish into the hot oil, one piece at a time.
Fry the fish in batches for about 3-4 minutes or until golden brown and crispy.
Remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 4: Prepare the Sauce
In a small bowl, combine the mayonnaise, minced garlic, and ground pepper. Mix well until fully incorporated.
Step 5: Serve
Serve the fish fillet tempura hot with lemon wedges, lettuce leaves, and the garlic mayo sauce on the side.
Enjoy your delicious fish fillet tempura!
Tips:
Make sure the oil is hot enough before frying to ensure a crispy coating.
You can adjust the seasoning according to your taste preferences.
Serve with steamed rice or a side salad for a complete meal.
