Tempura de Cabillaud (Cod Tempura) with Sauce Tartare

Equipment Needed

• Deep fryer or large deep skillet
• Slotted spoon or tongs
• Mixing bowls
• Whisk
• Paper towels (for draining)

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients

For Tempura:

• 2 cod fillets, cut into strips or chunks
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cold sparkling water (or cold water with ice cubes)

For Sauce Tartare:

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped pickles (cornichons)
• 1 tablespoon capers, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Other:

• Vegetable oil, for frying
• Lemon wedges, for serving
• Additional salt for seasoning

Preparation:

1. Prepare the Sauce Tartare:
   • In a small bowl, combine the mayonnaise, chopped pickles, capers, parsley, and lemon juice.
   • Season with salt and pepper to taste. Stir well to combine.
   • Cover and refrigerate until ready to serve.
2. Prepare the Tempura Batter:
   • In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
   • Gradually pour in the cold sparkling water (or cold water with ice cubes), whisking until just combined. Be careful not to overmix; the batter should be slightly lumpy.
3. Cooking the Tempura:
   • Heat vegetable oil in a deep fryer or large deep skillet to 350°F (175°C).
   • Dip each piece of cod into the tempura batter, coating it completely.
   • Carefully place the battered cod pieces into the hot oil, frying in batches to avoid overcrowding.
   • Fry for 3-4 minutes, or until the tempura is golden and crispy.
   • Use a slotted spoon or tongs to transfer the cooked tempura to a plate lined with paper towels to drain excess oil.
   • Season lightly with salt while still hot.
4. Serve:
   • Serve the Tempura de Cabillaud hot, garnished with lemon wedges and accompanied by the Sauce Tartare on the side for dipping.