Today we talk about Fried Gurnard in Tempura with Vegetables, a dish where the delicacy of the fish marries a cloud of light and impalpable crunchiness.
Are you ready to turn a simple fish fry into an extraordinary experience, worthy of the best Japanese restaurant? Forget the usual Italian fry-up, however good it may be: today we invite you to a leap in quality, a game of textures that will make you fall in love.
But what makes tempura so special, and different from traditional fish batter?
The Italian “classic” batter (the one we often use for squid rings, shrimp, or even vegetables) usually uses flour, eggs, and a liquid (water or beer). This mix, once dipped in oil, tends to form a thicker, more compact, and darker coating, which “seals” the food.
Tempura, on the other hand, is an art of Portuguese origin refined in Japan that is based on a few essential tricks:
Rice flour or a mix of all-purpose flour and starch (low gluten, to remain very light).
Sparkling water or ice-cold water. This thermal shock with the hot oil is fundamental!
Often the egg is missing (or if present, only the yolk and in small part) to avoid weighing it down.
The result? An extremely thin, almost translucent, incredibly airy coating of a pale yellow color that yields at the slightest bite, leaving the fish moist and the vegetables crunchy inside.
It’s the perfect contrast for the tasty and tender meat of our Gurnard!
If you want to impress, serving not just a dish, but an explosion of lightness and flavor, all you have to do is roll up your sleeves and try this recipe. Are you ready to fry?
Below I leave you other tempting fries with fish and more and then, as always, let’s go right below the photo to discover how to prepare Fried Gurnard in Tempura with Vegetables!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fried Gurnard in Tempura with Vegetables
- 14 oz sea gurnard (filleted and cleaned)
- 2 carrots
- 2 onions
- 1 zucchini
- 1 bell pepper
- 1 cup all-purpose flour
- 1 cup rice flour
- 3/4 cup sparkling water (very cold)
- to taste salt
Steps
To prepare the fried gurnard in tempura with vegetables, first, prepare the batter.
Place some ice in a glass bowl and place another bowl on top.
Mix in the bowl the all-purpose flour, rice flour, and sparkling water very cold.
Use a hand whisk to quickly blend the ingredients, adding a pinch of salt.
Place everything in the refrigerator for a couple of hours.
Clean the gurnard fillets, then bone them and rinse them under running water, dry them.
Cut the vegetables into sticks of more or less the same size and the onions into rings.
After the resting time of the tempura, take it out of the refrigerator, heat enough oil to 356°F in a pot with high edges.
Dip the vegetables in the tempura, drain them using tongs, and fry few vegetables at a time so as not to lower the oil temperature until all the sticks are golden on one side.
Turn them with a skimmer and let them brown on the other side, draining the vegetables as you go placing them on absorbent paper.
Lastly, dip the gurnard fillets in the tempura, drain them and fry, turning them when they are golden on one side, drain them placing them together with the vegetables.
Salt the tempura fry before serving.
Preservation, tips and variations for Fried Gurnard in Tempura with Vegetables
Tempura fry should be eaten hot right after preparation.
If you don’t have rice flour, you can use cornstarch, if you are gluten intolerant, you can use all cornstarch.
Depending on the season, you can vary the vegetables, for tempura, green beans, cauliflower florets🥦, very thinly sliced pumpkins, and even eggplants🍆 are excellent.
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