I have defaulted and I am sorry but the best way to apologise for bad behaviour is to drop a recipe like akara fish tempura. I cannot take all the credit for this recipe though because it came out of a conversation I had recently. My boss’s birthday was this week and I had run out of corn flour to coat my chicken wings before frying. So I decided to improvise and I used egg, flour and water and I made a slightly thick batter. I then deep fried it and brought it to the office party. My boss’s wife tasted it and thought I coated it in akara. I think it was because of the onions I had in the batter.
This immediately triggered my senses and I couldn’t wait to try actual beans flour. My options were either fish, shrimp or chicken but i’d have to really tenderise the chicken. I finally decided on fish because it would cook the fastest. I must say I was super pleased with the results. I would be including this in my catering menu going forward. You can always improve on the recipe by making it spicy or using shrimp as suggested. Let me know what you decide.
Recipe for Akara Fish Tempura
Ingredients
3/4 cup Beans Flour
1 Large Egg
1 White Fish Fillet
A handful of Chopped Onions
1 Seasoning Cube
1 teaspoon of black pepper
1 teaspoon of chilli powder
1/2 cup of water
Method
Wash your fish and cut into small squares, season with half a seasoning cube and black pepper and set aside.
In a bowl, mix the beans flour, onions, chilli powder, egg, half a seasoning cube and water till a batter is formed that is between runny and thick.
Heat up your oil for deep frying.
Place your fish squares in the mix and with a spoon scoop the fish with a bit of the mixture and deep fry for 3-5 minutes on medium heat till brown.
Serve hot with a spicy sauce.
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