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Tempura Fried Cod
Recipes
Tempura Fried Cod
4 servings
15 minutes total

Ingredients

  • 1 (8-oz) package tempura breading mix
  • 1 ½ lb cod fillets, cut into 2-inch chunks
  • 4 cups canola oil
  • 2 tablespoons citrus rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil

Steps

    1. Prepare tempura batter following package instructions. Add fish to batter to coat.
    2. Heat oil in Dutch oven on medium-high until 375°F. Remove fish from batter, allowing excess to drip off (discard batter). Add fish to oil in batches, and cook 2–2 ½ minutes until golden. Combine remaining ingredients for sauce.
    Always check fish for bones and cook to an internal temperature of 145°F.
Other Preparation Methods
    • Sauté: Preheat large sauté pan on medium. Coat 1 ½ lb cod fillets in ¼ cup flour, then dip into ¼ cup beaten egg (allowing excess to drip off), and coat with 1 cup crushed potato chips. Heat ¼ cup oil in pan, then add fish; cook 4–5 minutes on each side until crust is golden and fish is 145°F.
    • Bake: Preheat oven to 400°F. Place 1 ½ lb cod fillets in foil pouch with 4 tablespoon unsalted butter and 1 tablespoon Cajun seasoning. Bake 8–10 minutes and until fish is opaque and 145°F.

Amount per ¼ recipe serving: Calories 460, Total Fat 30g, Sat Fat 2.5g, Trans Fat 0g, Chol 65mg, Sodium 880mg, Total Carb 22g, Fiber 0g, Sugars 0g, Protein 22g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 0%