Tempura Fish and Vegetables


  • 1 1/2-2 pound fish fillets, cut into bite size pieces
  • mixed vegetables, cut into bite size pieces
  • vegetable oil
  • Tempura Batter:
  • 2 eggs, beaten
  • 1/2 cup water, cold
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • Tempura Sauce:
  • 1 cup Grandmas Original Molasses
  • 1 cup ketchup
  • 1 to 2 teaspoon ground ginger
  • 2 tbls. chopped green onions


An assortment of fish and fresh vegetables can be used to create this Japanese specialty.

Use shrimp, scallops or any solid white fish. For vegetables, select a variety of

bite-sized pieces such as green or red bell pepper strips, blanched broccoli, cauliflower

or carrots.

In 5-quart pan or wok, heat oil over medium to high heat to 360 degrees F. In medium

bowl, combine all sauce ingredients. Set aside. In separate medium bowl, combine all

batter ingredients. Dip fish and vegetables into batter. Fry in hot oil 3 to 5 minutes or

until golden brown, turning once. Drain; serve with sauce.

Makes 6 servings
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