Crispy Fried Pond Smelt Tempura

Crispy Fried Pond Smelt Tempura

If you use cold water to make the tempura coating, it will become crispy. Enjoy with salt for a refreshing and delicious tempura.

Ingredients: 4 servings

Pond smelt
50 small fish (7-8 cm long)
★Cake flour
1 cup
a pinch
★Ice cold water
water + egg = 1 cup
1 teaspoons (mixed into half the amount of tempura coating)
to taste
Grated daikon radish
as needed
Tempura dipping sauce
as needed
to taste


1. Wash the pond smelt in salted water and dry well with a paper towel. Coat with some cake flour and set aside. Heat up the oil.
2. Put the flour, egg, cold water, and sugar into a bowl and mix together. Add the pond smelt from Step 1 and coat with the tempura coating.
3. Deep-fry the pond smelt in 170℃ oil.
4. You can optionally add 1 teaspoon of aonori to half of the tempura coating mixture. Enjoy with your choice of salt or grated daikon radish and mentsuyu.

Story Behind this Recipe

This is a standard tempura dish in our home that I have been making for a long time.