Crispy Tempura Cod with Panko and Sushi Rice!
In Japan, cod is called “Tara” and is considered the quintessential fish of winter, as its name is written with the kanji characters for “fish” and “snow.” This recipe marries the pure white flesh of the cod with the airy texture of Panko, creating a dish that balances a crunchy crust with the soft, delicate base of sushi rice.
Begin by preparing the sushi rice, rinsing it thoroughly until the water runs clear and boiling it according to the package instructions. Once ready, gently fold in the mixture of rice vinegar, sugar, and salt, allowing it to cool and absorb all the aromas.
Next, prepare the tempura batter. In a bowl, lightly whisk the Oriental Express Tempura Flour with ice-cold water (ideally with ice cubes), taking care not to overmix—small lumps actually help achieve a crispier texture. Meanwhile, have the Oriental Express Panko ready on a separate plate.
Pat the cod fillets dry and season with salt and pepper. Dip each piece into the chilled tempura batter and immediately roll it in the Panko, pressing lightly so the flakes adhere to the batter. Heat enough oil in a deep pan and fry until the cod is evenly golden and exceptionally crunchy.
For serving, spread the aromatic rice in a bowl, top with the golden fillets, and garnish with thin strips of Nori seaweed, creating the perfect contrast of colors and flavors.
