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Gluten-free fish tempura with sweet potato fries on a white plate with black background.

Gluten-Free Fish Tempura and Sweet Potatoes

Mia Wang
This gluten-free spin on a classic tempura dish is a delicious twist on a favorite, and a perfect alternative for those with gluten sensitivities.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course, Snack
Cuisine Japanese
Servings 4

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!