The Recipes

Tempura Fish with Raita

I can only imagine what you're thinking right now.  "Tempura?  I don't even know what that is.  You want me to make tempura??"

Relax.  It's basically just fried fish.  This one is just fancied up a bit.  You're into Week Three of your OneIfByFoodie adventure.  Stick with me.

Tempura Fish with Raita


- 1 tilapia fillet
- 1/2 c. flour
- 2-3 oz. of club soda
- 1 small tomato
- 1/2 cucumber
- 1/2 small shallot, finely diced
- 1 garlic clove, minced
- 1/4 c. Greek yogurt
- 1/2 lemon, zested
- 1 scallion, sliced
- salt
- pepper
- blended oil

Grate the tomato and cucumber.  Mix together the grated vegetables with the Greek yogurt, shallot, garlic, and lemon zest.  Season with salt and pepper and set it aside.

Heat a 1-in. layer of oil in a pan.

Whisk together the flour and club soda, eyeballing the amount of club soda.  You want something thinner than a pancake batter.  Season the fish with salt and pepper.  Once the oil is at 350 degrees, dip the fish in the batter, coat thoroughly, and add to the oil.  Flip after 3-4 minutes; once it is golden brown on the first side.

Remove the fish from the oil to a paper towel-lined dish.  Sprinkle it with salt.

Plate the fish and top with the raita.  Garnish with the scallion.