John Myers
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Fish Tempura with Oat Bran and Sunflower Seeds
The perfect fish tempura with oat bran and sunflower seeds recipe with a picture and simple step-by-step instructions.
Fish:
- 4 piece Frozen pollack fillets, cut into small portions
Tempura:
- 50 g Sunflower seeds
- 3 tbsp Oat bran or flour
- 2 piece Egg whisked
- 60 ml Ice cubes or ice water
- 3 Splash Soy sauce light
- 1 tbsp Orange pepper mixed spice, e.g. in my KB
- 1 tbsp Fish seasoning mix, e.g. in my KB
- 1 pinch Sea salt from the mill
Fish tempura:
- Mix the tempura mixture with the egg and bran and ice water. season and place in a deep plate. Cut the frozen fillets into portions and immerse them in the tempura and leave them there for 5 minutes, you can also use ice water.
to fry:
- Heat a pan with clarified butter and fry the tempura fillets with the sunflower seeds for 3 minutes on both sides, until the egg mixture lifts slightly (depending on the fillet thickness). A golden brown color is ideal.
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