Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)

Name: Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)
Total time: 15 min
Yield: 2 Servings
Ingredients: 200g wakasagi (Japanese smelt); Enough flour for coating; Enough salad oil for frying; 60g tempura flour; 1 tbsp aonori (seaweed powder); 💧 100ml water

Cost $8, save $5

Source: Recommended by CookGo

15 Min
2 Servings
$8

Wakasagi Isobe-age (Fried Smelt with Seaweed Batter)

Cost $8, save $5

Source: Recommended by CookGo

15 Min
2 Servings
$8

INGREDIENTS

Main
- 200g wakasagi (Japanese smelt)
- Enough flour for coating
- Enough salad oil for frying
Batter
- 60g tempura flour
- 1 tbsp aonori (seaweed powder)
- 💧 100ml water

STEPS

Pat dry the wakasagi and coat them lightly with flour.

In a bowl, mix the tempura flour, aonori, and water gently to create the batter.

Heat salad oil in a pot to 180°C (356°F). Dip the wakasagi into the batter and fry for about 2 minutes until cooked through.

NUTRIENTS

Per 1 serving

🔥

250

Calories

15g
Protein
20g
Carbs
10g
Fats

💡 Tips

Serve with a side of lemon wedges for added freshness.Use a thermometer to monitor oil temperature for consistent results.Pair with a light dipping sauce like ponzu for enhanced flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.