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Crispy Light Cod Tempura

Created by SteveA

A delicious light crispy cod tempura recipe. Cooked this on Valentine's Day for my gorgeous gf, and we're still together so can't be too bad ;-) I served it with garlic aioli, cous cous and salad.

2 people
Difficulty rating of
Prep time
15 minutes
Cook time
10 mins


  • 350g cod
  • 40g standard flour
  • 40g cornflour
  • Pinch of baking soda
  • Half teaspoon salt
  • 1/2 teaspoon sesame oil
  • 100ml ice cold sparkling soda water

Recipe Method

Combine the flour, cornflour, salt and baking soda in a large bowl until well mixed.

Make a hole in the middle of the above ingredients, then add the sesame oil, and egg. Gently mix into the edge of the mix. Start to add the ice cold soda water as you mix. Combine until mixed, but don't over work as you want there to be lumps (they add crisp). Don't let the batter mix sit or become warm, use it straight away.

Heat a pan of vegetable oil to around 180-190 degrees celcius. Dip the cod strips in the batter and fry for around 2-3 until golden brown. You will probably need to do several batches to avoid the tempura sticking together and the oil becoming too cool.

Serve and enjoy with your favourite dip, garlic aioli, tartare sauce, etc :-)


Always use the freshest fish for this.

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