Anago Tempura is a crispy and delicious dish that highlights the unique flavor and texture of sea eel. To make this dish, gather the following ingredients: - 2 anago fillets - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup ice-cold water - Vegetable oil, for frying Follow these steps to prepare the Anago Tempura: 1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. 2. Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps. 3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). 4. Dip the anago fillets into the tempura batter, ensuring they are fully coated. 5. Carefully place the battered anago fillets into the hot oil and fry until golden brown and crispy, about 3-4 minutes. 6. Use a slotted spoon or tongs to remove the fried anago fillets from the oil and transfer them to a paper towel-lined plate to drain excess oi... Leer más
