Aperitif

Tempura Scorpionfish, White Tarama

By Ανώνυμο

This dish is of Cypriot origin.

40 min

Preparation

20 min

Cooking

60 min

Total

Facile

Level

Servings

Ingredients

For the tempura fish: 500 g lionfish, capers, chives, olive oil, flour
For the tempura batter: 9 g yeast, 250 g flour, 330 ml beer, 25 g cornmeal, 50 ml white vinegar, 10 ml red vinegar, salt, pepper
• For the white tarama: 200 g raw red tarama, 400 g bread crumbs, 100 g lemon juice, 300 g olive oil, ½ red onion, 1 clove of garlic, salt, pepper, water if needed

Preparation

Prepare the tempura batter: Pour all the batter ingredients into a tall bowl. Blend with an immersion blender until the batter is smooth. Strain the mixture through a sieve to remove any lumps.

Prepare the fish: Lightly dust the lionfish pieces with flour on both sides. Dip them once or twice in the tempura batter. Fry in oil heated to 180–190 °C until they are golden brown and crispy. Drain on paper towels.

Prepare the white tarama: Remove the crust from the bread, then soak the bread crumbs in a little water. Finely chop the red onion and garlic. Sauté for a few minutes in a drizzle of olive oil, then let cool. Place the squeezed bread crumbs, tarama, lemon juice, onion, and garlic in the bowl of a blender. Blend on high speed, gradually adding the olive oil until the mixture is smooth and creamy. If necessary, add a little water to adjust the consistency. Season to taste with salt and pepper.

Arrange the crispy scorpionfish on the plates. Serve with white tarama, then garnish with capers and finely chopped chives.

Related species

Fish Poisson