I know! Fried fish is healthy? It really is or it CAN be. In this recipe we are using cornstarch instead of flour, less calories, much tastier turn out. The flavor is ridiculously good and at only 179 calories per 4 oz filet, who can pass that up? Make sure to keep the oil HOT at 375*. Hot oil and well drained off batter is key in tempura recipes. The less cook time, the less oil absorption will take place in the food which makes for a much tastier foody.
1/2 c. cornstarch
1/4 tsp. baking powder
1/8 tsp. baking soda
1 egg white
1/4 tsp. salt
1/2 c. water
1/4 tsp. garlic powder
1 tsp. parsley
1/2 tsp. smoked paprika
Heavy bottom stewing pot. Enough canola oil to come up one inch from the bottom of the pan. Heat to 375*.
Separate eggs. Beat egg white until frothy and light. Do not over beat, egg white should remain liquidy.
Fold all ingredients together and beat only until smooth.
Pat fish completely dry then dip fish in tempura batter. Pull it up, let batter drain off. Dip again in tempura batter and hold it up and allow most of the batter to run off the fish. Carefully slip it into the hot oil, cook for 2-4 minutes per side and remove to a paper toweled plate, lightly salt, turn over after a minute and lightly salt again.