I loooove tempura. Everytime we go to a Japanese restaurant, that appetizer of vegetable tempura calls my name. I finally decided that 1) I didn’t need to wait to go out to a Japanese restaurant to enjoy tempura and 2) I could create a healthier version I’d feel better about eating. This tempura still has the crispy, light and airy fried batter you’d expect of tempura, but is a little bit lighter on the stomach.
Tempura Fried Fish & Zucchini (Grain-Free and Paleo)
6 tablespoons tapioca flour
2 tablespoons coconut flour
1/2 teaspoon sea salt
3 tablespoons seltzer water (plain)
1 large zucchini or yellow summers squash, sliced on a bias
2 5-ounce white fish filets (I used Cod)
vegetable or canola oil, for frying
First off, check off my video on instagram to see a step by step 1 minute long video of this recipe!
Mix tapioca, coconut flour, and sea salt together. Add in eggs and seltzer water and whisk until fully incorporated.
Place a large skillet over medium-high heat and coat generously with oil- there should be enough to coat the entire bottom of the pan by about 1/4’’. Once pan is hot, it can quickly overheat so turn knob to medium heat. Get a station ready for where you will put the fried zucchini after- either a cookie sheet or plate covered with paper towel to absorb excess oil.
Dip each slice of zucchini in batter and then lightly shake to get off any excess batter and place in oil until golden on the bottom, about 2 minutes. Continue with other slices of zucchini until pan is full. Flip until golden on the other side, about another 2 minutes. Place onto paper towel. You will probably have to do this in 2 batches.
Repeat with fish, but it will take a few minutes longer on each side. I used a thermometer to check if the fish was done; once the inside of the fish registered 135 I removed the fish from the pan.