A mix of seafood and vegetables works well for the preparation. Any seafood is appropriate, especially fresh sardine fillets, tinned anchovies, pickled herring, fresh squid, scallops, flounder, or mullet--sliced into finger-sized pieces.
2 quarts peanut oil for frying
1 cup flour, sifted
2 tbsp cornstarch, sifted
1 1/2 cups seltzer water
salt to taste
2 red bell peppers, roasted, skinned, and seeded
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 tablespoon red wine vinegar
1 tablespoon chopped fresh mint
Salt to taste
Gather all the ingredients.
2
Preparing the Tempura Batter
Ingredients
1 cup flour, sifted
2 tbsp cornstarch, sifted
1 1/2 cups seltzer water
salt to taste
Combine the ingredients. Whisk until smooth. Use within 10 minutes. If extra batter is required, simply whip up another batch.
3
Frying the Ingredients
Ingredients
Mix of seafood and vegetables
Lightly salt the selection of seafood and vegetables for 10-15 minutes prior to use.
Fry like ingredients together, dipping each piece separately in the batter.
One piece at a time, place in the hot oil, holding it for 5 seconds before releasing. Cook in small batches until golden and crispy. Turn with a slotted spoon if necessary to evenly cook both sides.
Remove items as they finish and place on a lined platter to absorb excess oil. Repeat until all ingredients have been fried. It’s best to save the stronger-flavored ingredients, such as sardines, until the end.
4
Preparing the Coulis
Ingredients
2 red bell peppers, roasted, skinned, and seeded
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 tablespoon red wine vinegar
1 tablespoon chopped fresh mint
Salt to taste
Combine all ingredients in a blender and blend until smooth. The coulis can be made up to 1 day in advance. Serve at room temperature.
