Anago tempura is a unique and delicious way to enjoy sea eel. To make this crispy and flavorful dish, you will need the following ingredients: anago (sea eel), tempura batter mix, ice-cold water, vegetable oil for frying, and dipping sauce. Start by preparing the anago. Clean and fillet the eel, removing the skin and bones. Cut the eel into bite-sized pieces. Next, prepare the tempura batter. In a bowl, combine the tempura batter mix with ice-cold water, following the package instructions. Stir until the batter is smooth and lump-free. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip the anago pieces into the tempura batter, ensuring they are fully coated. Carefully place the battered anago into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove the tempura from the oil and transfer it to a paper towel-lined plate to drain excess oil. Serve the anago tempura hot with a side of dipping sauce. The dippin... Leer más
