Anago Tempura is a delicious and crispy Japanese dish made with sea eel. To make this recipe, you will need the following ingredients: - 1 pound of fresh anago (sea eel) - 1 cup of all-purpose flour - 1/2 cup of cornstarch - 1 teaspoon of baking powder - 1 cup of ice-cold water - Vegetable oil for frying - Salt for seasoning To prepare the anago tempura, start by cleaning the sea eel. Remove the skin and bones, and cut it into bite-sized pieces. In a bowl, mix the flour, cornstarch, baking powder, and a pinch of salt. Gradually add the ice-cold water while stirring until you get a smooth batter. Heat the vegetable oil in a deep pan or fryer to 350°F (175°C). Dip the anago pieces into the batter, making sure they are well coated. Carefully place them into the hot oil and fry until golden brown and crispy. Remove the tempura from the oil and drain on a paper towel to remove excess oil. Season with salt to taste. Serve the anago tempura hot with a side of tempura dipping sau... Leer más
