Tempura-fried fish

Cut the fish fillet into small elongated pieces and dry them on kitchen paper.

Whisk the egg and mix it with the ice-cold mineral water.

Mix all dry ingredients (flour, cornstarch, salt) together.

Heat the oil to 180°C.

Coat the perch fillet pieces in flour and remove excess flour. Then dip them in the tempura batter and place them directly into the hot oil.

Once the fried pieces are golden brown, remove them from the oil and let any excess oil drip off on a rack.

Immediately season with a little salt.

While frying, regularly remove small bits of batter from the oil to prevent them from burning.