Boneless Fried Shad Tempura
yield: 4
total time: 35 minutes
Ingredients
- 6 shad fillets cut in the honegiri technique
- salt
- vegetable oil for cooking
- 3/4 cup rice flour or all-purpose flour
- 1/4 corn starch
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup ice cold sparkling water
- 1 egg yolk
- sauce for dipping
Nutrition
- Calories : 190 calories
- Carbohydrate : 28 grams
- Cholesterol : 55 milligrams
- Fat : 7 grams
- Fiber : 2 grams
- Protein : 3 grams
- SaturatedFat : 1 grams
- Sodium : 700 milligrams
- Sugar : 3 grams
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