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Tempura Cod and Vegetables

This is one of the few meals that I fry in oil. I use a clear oil, canola oil, and added a tiny bit of toasted sesame oil. I test the oil to see if it is hot enough by dropping in a bit of the tempura batter. It sizzled and floated to the top. To protect my hands, while cooking, I use long metal tongs and oven mitts that cover my entire hands and wrists.


Alaskan cod, cut in strips, 3 strips per serving

Canola oil, 2 cups

Toasted sesame oil, 1 teaspoon

Flour, 1 cup

Egg, 1 large

Cold water, enough to fill a cup, with egg added

Sweet potato, ¼, sliced

Asparagus, 6 stalks



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