Learn how to make hake and vegetable tempura with beer

The versatility and flavor of tempura conquered the world, becoming popular in the most diverse cultures.

The classic Portuguese dish was exported to Japan around the 16th century, where it gained space and adaptations within oriental cuisine.

Tempura is a dish usually made with strips of fish and vegetables, breaded with wheat flour and fried in hot oil, to make the selected ingredients flavorful and crunchy.

The practicality makes it the perfect recipe for having friends over, without the need to spend tons of time in the kitchen or sacrifice taste.

Ingredients:

Hake and vegetables:

• 1 pack of hake fillet
• Salt to taste
• Gound black pepper to taste
• 2 carrots
• ½ broccoli

Oriental sauce

• ½ cup (tsp.) soy sauce
• 2 tbsps. sesame oil
• Juice of 1 lemon
• Chopped green onion/chives to taste

Tempura mixture

• 2 cups (teacups) wheat flour
• 3 cups (teacups) Pilsner beer
• Salt to taste
• Gound black pepper to taste
• Frying oil

Preparation:

Hake and vegetables:

Cut the hake fillets into strips, place them in a medium bowl and season with salt and pepper, mix and set aside.

Peel the carrots, cut them into medium sized sticks and set aside. Cut the broccoli into medium-sized florets and set aside.

Oriental sauce:

In a small bowl, add the soy sauce, sesame oil, lemon juice and chives. Mix well and set aside.

Tempura Mixture:

In a medium bowl, add the wheat flour and Pilsner beer and mix well. Season with salt and pepper and mix.

Meanwhile, put the oil in a small pot and bring to medium heat.

Dip the hake strips, carrot sticks and broccoli florets into the tempura mixture and fry in the hot oil.

Once golden, remove them and place them on a paper towel to absorb the grease. Fry the rest of the ingredients.

Serve immediatelywith the oriental sauce.