Hello there! I’m Mia Wang, a freelance travel blogger originally from China but currently based in the United States. As someone who loves exploring different cultures through their cuisine, I’m excited to share this gluten-free fish tempura and sweet potato recipe with you all. It’s a nod to my Asian heritage and a delicious twist on a classic tempura dish!
Mia Wang is a freelance travel writer who loves exploring different cultures, especially their culinary traditions. She has been to over 20 countries, whose flavors she incorporates into her cooking at home. Mia is also an avid yoga practitioner and enjoys the balance it brings to her life. When she’s not traveling or cooking, Mia can be found by the beach, reading a good book or trying out new coffee shops in town.
Mia Wang currently resides in the United States and grew up in China.
The recipe for tempura originated in Japan during the 16th century, but it’s now a beloved dish enjoyed all around the world. Interestingly, the word ‘tempura’ actually comes from the Portuguese ‘tempero,’ which means seasoning. And while it’s typically made with wheat flour, this gluten-free version swaps it out for a mixture of rice and corn flour, making it a perfect option for those with gluten sensitivities.
In today’s world where many people have dietary restrictions, it’s important to have options that are still flavorful and exciting. This gluten-free fish tempura and sweet potato recipe is a delicious alternative to traditional tempura that everyone can enjoy. Plus, it’s easy to make and can be served as a fun twist on fish and chips or a tasty appetizer for a gathering with friends and family. So let’s grab our aprons and get cooking!
What you need
If you’re looking for a gluten-free recipe that doesn’t skimp on flavor or crunch, this Gluten-Free Fish Tempura and Sweet Potatoes is your perfect match! I’m Mia, and I’m excited to share this recipe with you. The star ingredients in this dish are the lightly battered white fish and crispy sweet potato slices that are fried to absolute perfection. The rice flour batter is mixed with cornstarch, baking powder, and seasoning, producing an airy and crispy texture that’s simply divine. The dish is also loaded with nutrients like protein and iron from the fish, essential minerals from the sweet potato, and omega-3 fatty acids from the deep frying oils. The tempura technique originates from Japan, but this playful and gluten-free spin on this classic dish is the perfect mix of Asian meets Western cuisine. This recipe is easy to prepare and consists of six simple steps. Prep the sweet potatoes, mix the batter, heat the oil, dredge the fish and sweet potatoes in the batter, fry them to golden brown perfection, and serve immediately. Perfect for a dinner party, a night in with friends, or just for a more indulgent weeknight meal. Give it a try – your taste buds won’t regret it!
Ingredients:
- Sweet potato – Adds a natural sweetness and crispy texture to the dish. Can be substituted with carrots or squash.
- Rice flour – A gluten-free alternative to wheat flour. Produces a light, crispy batter.
- Cornstarch – Helps make the batter extra crispy and adds an airy texture to the coating.
- Baking powder – Helps the batter to rise while frying and maintains a light texture for the coating.
- Salt – Enhances the dish’s flavor and balances out the sweetness from the sweet potato.
- Pepper – Adds a mild heat to the dish and complements the flavors of the fish and sweet potato.
- Egg – Helps bind the batter together and keeps the recipe moist. Can be substituted with a flax egg for a vegan option.
- Cold water – Helps to thin out the batter and achieves a lighter, crispier coating.
- White fish – A mild-flavored fish that pairs well with the sweet potato and tempura coating. Can be substituted with shrimp or any other preferred seafood.
- Oil – For deep frying and achieving the perfect crispy texture. Can use any cooking oil with a high smoke point.
Utensils:
- Deep pan or wok – For deep frying the fish and sweet potatoes. A deep fryer can also be used.
- Slotted spoon or metal tongs – For flipping the fish and sweet potatoes while cooking and removing them from the pan once done.
- Mixing bowls – For preparing the batter and dredging the fish and sweet potatoes.
- Whisk – For mixing the batter until it’s smooth and lump-free.
- Paper towels – For draining the excess oil from the fish and sweet potatoes after frying.
- Cutting board and knife – For prepping the sweet potatoes and fish.
Rice flour, a gluten-free alternative to wheat flour
As someone with gluten sensitivities, I’m always on the lookout for delicious gluten-free alternatives that don’t compromise on taste. Rice flour is a game-changer in this regard. Milled from rice grains, it has a light and fluffy texture that’s perfect for tempura batter. Not only is it gluten-free, but it’s high in carbohydrates, protein, and minerals like iron and potassium which are vital for a healthy body. I love using rice flour not just for its nutritional benefits, but also because it adds a unique flavor profile to the dish that’s light and airy.
White fish, a versatile and mild-flavored seafood
White fish is a delicious and nutritious seafood that I love to incorporate into my meals. Not only is it low in fat and calories, but it’s an excellent source of protein, omega-3 fatty acids, and essential nutrients like iodine and selenium which help maintain thyroid function and boost metabolism. What’s great about white fish is that it’s mild in flavor and can adapt to various seasoning and cooking styles with ease. I love using white fish for this gluten-free tempura recipe because it’s the perfect accompaniment to the sweet potato and tempura coating. Plus, it’s a sustainable seafood option that’s readily available in most grocery stores and fish markets.
What to serve it with?
When I think of serving my Gluten-Free Fish Tempura and Sweet Potatoes dish, I often pair it with a refreshing citrusy salad. The zesty flavors of the salad cut through the richness of the tempura perfectly, creating a well-balanced meal. The acidity helps the flavors of the tempura and the saltiness of the fried fish shine through in every bite. A side of soy sauce or wasabi mayonnaise brings about an additional depth of flavor for you to relish in. Plus, it’s an opportunity to sneak in some extra veggies to get my daily intake. As a frequent traveler, I’ve found that this pairing is versatile and works in almost any situation. Whether you’re hosting a party or staying in for a cozy night, a cool salad is the perfect accompaniment to this warm and crispy dish.
Summary
Thanks for cooking along with me today! I hope you enjoyed this Gluten-Free Fish Tempura and Sweet Potatoes recipe as much as I did. It’s always exciting to take a favorite comfort food and put a new spin on it. Before you go, I’d love to hear from you in the blog comments – which ingredient would you swap out to make this recipe your own? For me, I’m always tinkering with different seafood options, but I’d love to hear your take. Happy cooking!
Here’s the recipe:
Gluten-Free Fish Tempura and Sweet Potatoes
Equipment
- Deep pan or wok
- Slotted spoon or metal tongs
- Mixing bowls
- Whisk
- Paper towels
- Cutting board and knife
Ingredients
- 1 large Sweet potato
- 1 cup Rice flour
- 1/2 cup Cornstarch
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 Egg
- 3/4 cup Cold water
- 1 lb White fish
- 2 cups Oil
Instructions
- Prep the sweet potato - Peel the sweet potato and cut it into thin, round slices using a sharp knife or mandoline slicer.
- Mix the batter - In a mixing bowl, combine the rice flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, whisk together the egg and cold water, then slowly pour it into the dry ingredients, whisking constantly until the batter is smooth and free of lumps.
- Heat the oil - Heat the oil in a deep pan or wok over medium-high heat until it reaches 350°F - 375°F.
- Dredge the fish and sweet potato - Dredge the white fish and sweet potato slices in the batter, making sure they are evenly coated on both sides.
- Fry the tempura - Working in batches, carefully drop the battered fish and sweet potato slices into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon or metal tongs to transfer the tempura to a paper towel-lined plate.
- Serve and enjoy! - Serve the hot tempura immediately as an appetizer, side dish, or main course with your favorite dipping sauce. Enjoy!
