Mackerel tempura dippers

plate 2 people
clock 20


  • 1 mackerel, butterflied and chopped into fingers
  • 1 tbsp plain flour
  • For the batter
  • 85 g plain flour
  • 150-200 ml sparkling water
  • ½ tsp baking powder
  • Pinch of seaweed salt
  • Vegetable oil for frying
  • For the sauce
  • 50ml soy sauce
  • 1 tsp rice vinegar
  • ½ tsp honey
  • 1 spring onion, finely sliced
  • ½ tsp sesame seeds
  • ½ tsp chilli flakes



  1. Slice your fish into small fingers sized portions and dust with some flour.
  2. Make your batter by whisking the flour, baking powder, salt and sparkling water together into a smooth bubbly batter.
  3. Heat your oil to 180˚C and then dip the floured fish into the batter and then gently place a few pieces at a time into the hot oil. Fry for 3-4 mins until golden brown.
  4. Drain on a sheet on kitchen roll to remove excess oil and serve with a simple soy dipping sauce.