Julee Rosso, Sheila Lukins

Fried Spearing

Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This dish, a quick tempura, can be made with any small fish such as whitebait, silversides, or spearing (fish about 3 inches long and ¼ inch thick).

Ingredients

  • 5 tablespoons unbleached all-purpose flour
  • 5 tablespoons cornstarch
  • ⅔

Method

  1. Stir the flour, cornstarch, water, and salt together in a mixing bowl. Let stand 20 minutes.
  2. Heat several inches of oil to 375°F in a deep-fryer.
  3. Dip the fish in the batter; drain off any excess. Fry the fish in the hot oil until crisp and golden, 1 to 2 minutes. Drain on paper towels. Serve on a white cloth napkin with lots of lemon.