Nagoya-style Koi Tempura

Ingredients

In Nagoya-style Koi Tempura, we adapt the traditional Japanese tempura technique to incorporate the flavors and ingredients specific to Nagoya cuisine. While the original Japanese tempura can be made with various types of fish, Nagoya-style tempura specifically uses koi fish, which is a local specialty. Additionally, the Nagoya-style tempura batter is slightly different, with a lighter and crispier texture compared to the traditional tempura batter. We alse have the original recipe for Koi, so you can check it out.

• 4 koi fish fillets (200g / 7oz) 4 koi fish fillets (200g / 7oz)
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• Vegetable oil, for frying Vegetable oil, for frying
• Ponzu sauce, for serving Ponzu sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 10g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
2. 2.
   Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   Dip each koi fish fillet into the batter, ensuring it is evenly coated.
5. 5.
   Carefully place the battered fish into the hot oil and fry until golden brown and crispy, approximately 3-4 minutes per side.
6. 6.
   Remove the cooked fish from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Nagoya-style Koi Tempura hot with ponzu sauce for dipping.

Treat your ingredients with care...

• Koi fish — Ensure the koi fish fillets are fresh and properly cleaned before using them in the recipe. Remove any bones or scales from the fillets for a pleasant dining experience.

Tips & Tricks

• To achieve a crispy tempura coating, make sure the batter is ice-cold and the oil is hot before frying.
• Serve the Nagoya-style Koi Tempura immediately after frying to maintain its crispiness.
• Experiment with different dipping sauces like soy sauce or spicy mayo for a unique twist.

Serving advice

Serve the Nagoya-style Koi Tempura as a main dish accompanied by steamed rice and a side of pickled vegetables for a complete Nagoya-style meal.

Presentation advice

Arrange the Nagoya-style Koi Tempura on a platter, garnished with fresh herbs and a wedge of lemon for an appealing presentation.