Tempura of tilapia and summer vegetables

Name: tempura of tilapia and summer vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: peanut oil bottle 1 liter 500 ml; 400 g tilapia fillet in bars of 2 x 4 cm; 1 Red pepper in strips; 1 zucchini in slices; 1 business suit tempuramix 150 g; 6 el Japanese soy sauce; 2 el dry sherry; 2 bunch onions (bag of 3 pieces), in rings

A tasty recipe. The main course contains the following ingredients: fish, peanut oil (bottle 1 liter 500 ml), tilapia fillet (in strips of 2 x 4 cm), red pepper (in strips), zucchini (in slices), tempura mix (150 g), Japanese soy sauce, dry sherry, spring onions ((bag of 3 pieces) and in rings).

Ingredients

Kitchen Stuff

kitchen thermometer

Directions

Pour 6 cm of oil into a wok heated to 175 ° C, check with the help of the kitchen thermometer. Dab the fish, bell pepper and zucchini dry with kitchen paper.
Beat with a whisk the tempura mix with 200 ml of ice cold water until a batter. Take the fish and vegetables in portions through the batter and fry in 3 min. Golden brown. Drain on kitchen paper. Mix the soy sauce, sherry and spring onions in a small bowl and serve as dipping sauce at the tempura.