White Fish Tempura Recipe

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Step 1

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut into smaller pieces if desired for easier frying.

Step 2

In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and black pepper.

Step 3

In a separate bowl, beat the egg and then whisk in the sparkling water until well combined.

Step 4

Add the dry flour mixture to the egg and sparkling water. Stir until you achieve a smooth batter. The batter should be slightly thick but pourable.

Step 5

Heat the avocado oil in a deep frying pan or pot over medium-high heat. The oil should be around 350°F (175°C) to 375°F (190°C) for frying.

Step 6

Once the oil is hot, dip each fish piece into the batter, ensuring it's completely coated, then carefully place it into the hot oil.

Step 7

Fry the fish in batches to avoid overcrowding the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Step 8

Remove the fish from the oil using a slotted spoon and place it on a plate lined with paper towels to drain any excess oil.

Step 9

Serve immediately with coconut aminos or your choice of low-carb dipping sauce.