Cod and Octopus Tempura

Ingredients

- Octopus Casa Santoña
- Casa Santoña Cod
- Vegetables ( 1 red and 1 green bell pepper, 1/4 zucchini or other vegetables)
- 1 egg
- 40 g. special wheat flour for frying
- 40 g. cornstarch
- 10 g. of chemical yeast
- 330 ml of Cibeles beer
- Soy sauce, white wine and sugar

Preparation

COD AND OCTOPUS TEMPURA:

If you like battered foods but think they are greasy and heavy, tempura is your best ally, especially if you want to show off to your friends and family. It is one of the best starters you can present, since the most typical is to tempura vegetables and fish accompanied with a tasty and light sauce. Healthy and delicious! Our "Brown Tempura of Cod and Octopus".

Tempura is a batter of Japanese origin that expands when fried, making it crispy and light, a marvel!

In today's recipe we show you our own style of tempura, in which we use a very special beer, Olañeta Brown Ale.

To begin, we cut the vegetables and our cod and octopus into bite-size pieces. If you want to vary the shapes, you can cut the vegetables into strips one finger thick (keep in mind the hardness of the vegetable, the harder it is, the thinner it should be cut) and about 10 cm long. You can tempura any vegetable, seafood or fish you like.

ORLY OR TEMPURA:

Next, we prepare the batter. First we mix the wheat flour (or rice flour if you do not like gluten), cornstarch and baking powder (royal or baking soda) with a pinch of salt. Once well mixed, add the Olañeta Brown Ale beer and finally the egg.

To make a great sauce, mix equal amounts of white wine, soy sauce and sugar in a saucepan over low heat to dissolve the latter. If you want to give it a more Japanese touch, you can add a tiny splash of sesame oil and ginger powder.

Finishing and Presentation

To finish, coat all the pieces with the frying flour and dip them in the tempura before frying them in abundant oil over high heat. Serve and eat immediately.

Oishīdesu!