Ingredients:

  • 1 lb (450g) skinless salmon fillet, cut into 1-inch thick strips
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) white pepper
  • 1 cup (120g) all-purpose flour, sifted
  • 1/2 cup (60g) cornstarch
  • 1 tsp (5g) baking powder
  • 1 cup (240ml) ice water
  • 1 large egg yolk, lightly beaten
  • Ice cubes
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) mirin
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) grated fresh ginger
  • 4 cups (950ml) vegetable oil, for frying (canola or peanut oil also works)

Instructions:

  1. Season salmon strips with salt and pepper. Set aside.
  2. Combine soy sauce, mirin, rice vinegar, and ginger in a small bowl. Stir well and set aside for the dipping sauce.
  3. In a large bowl, whisk together sifted flour, cornstarch, and baking powder. In a separate bowl, whisk egg yolk and ice water, then gently fold it into the dry ingredients. Do not over mix; it's okay if it's lumpy. Add a couple ice cubes to the batter to keep it cold.
  4. Pour vegetable oil into a large pot or deep fryer. Heat to 350°F (175°C). Check the oil temperature with a thermometer – crucial for crispy tempura!
  5. Dip each salmon strip into the tempura batter, ensuring it's fully coated. Gently lower the battered salmon into the hot oil, being careful not to overcrowd the pot.
  6. Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the tempura with a slotted spoon and place on a wire rack to drain excess oil. Serve immediately with the ginger-soy dipping sauce. This crispy salmon temp is an easy to make dish.