Tempura Fish Strips

Tempura Fish Strips

LEVEL Easy
PREP TIME 15 minutes
TOTAL TIME 35 minutes
SERVINGS 1 pound catfish · Serves 2–3
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The Freezer Box Could Never

These tempura fish strips are light, golden, and way easier than they look. Make them for Lent, Friday dinner, or because crispy catfish is a perfectly good reason. The frozen fish sticks have officially been benched.

INGREDIENTS

  • 1 pound catfish, cut into 1 to 1½-inch-thick strips
  • Salt and white pepper, to taste
  • 1 bag Ms. Wong's Tempura Mix
  • ½ cup ice-cold water
  • 60 ounces vegetable oil, for a 6-quart pot
  • Tartar sauce or your favorite dipping sauce

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Directions

STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.

Pouring vegetable oil into the pot to heat for deep frying

STEP 2: Prep the Fish
Cut the catfish into 1 to 1½-inch-thick strips. Pat the pieces dry, then season lightly with salt and white pepper.

Seasoning catfish strips with salt and white pepper on a cutting board

STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.

Whisking Ms. Wong's tempura batter in a bowl nested in ice

STEP 4: Fry Fearlessly
Coat each fish strip in batter and carefully place it in the 380°F oil. Fry for 4 to 5 minutes, until golden, crispy, and cooked through.

Lowering a battered fish strip into the hot oil

STEP 5: Serve & Enjoy
Rest the fish strips on a rack for 1 minute, then serve with tartar sauce or your favorite dip.

Dipping a golden tempura fish strip into tartar sauce

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