Anago Tempura is a delightful dish that combines the crispy texture of tempura batter with the tender and flavorful sea eel. Here are the ingredients you will need: - 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 To make Anago Tempura, follow these steps: 1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water while whisking until the batter is smooth and lump-free. 2. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). 3. Cut the anago fillets into bite-sized pieces. Dip each piece into the tempura batter, making sure it is fully coated. 4. Carefully place the battered anago pieces into the hot oil and fry until golden brown and crispy, about 2-3 minutes. 5. Use a slotted spoon or tongs to remove the fried anago from the oil and transfer them to a paper towel-lined plate to drain exc... Leer más
