Tempura Flathead another way!

We’ve posted a flattie tempura recipe before, but this one has a slightly different twist.


  • Fresh Flathead fillets
  • Nori flakes
  • Japanese short grain rice
  • Kewpie mayonaise
  • 2 tbl Soy Sauce
  • 2 tsp Mirin
  • 2 tsp sugar
  • Dashi stock
  • Frying oil

Tempura batter (you can buy the batter mixture in the supermarket or make your own)

  • 1/2 cup cornflour,
  • 1/2 cup plain flour,
  • 1 egg (beaten),
  • 3/4 cup soda water (cold)


  1. Cook rice using ratio 1 cup grains to 1 1/2 cups water,
  2. To prepare the tempura batter,  place flours in a bowl and add beaten egg. Add soda water and stir until batter coats the back of a spoon.
  3. Place batter in the fridge for half an hour to chill (you may need to loosen it up with a little more soda water before you use it)
  4. Place the soy in a hot pan.
  5. Add the mirin and sugar and bring to the boil
  6. Heat up the oil
  7. Dip the flattie fillets in the tempura batter and fry until golden.
  8. While the fish is frying, scoop out the rice into bowls
  9. Lay the fish on top of the rice
  10. Drizzle with the mirin sauce
  11. Top with more nori flakes and kewpie.
  12. Wash down with a bevvy of your choosing!

Tempura Flathead