Crispy Salmon Belly Tempura

Crispy Salmon Belly Tempura
Ingredients:
500 grams Salmon belly strips
2 Calamansi or half lemon
2 tbsp Minced garlic
Salt and pepper
Garlic powder
1/2 cup flour
1/2 cup cornstarch
1 egg
3 tbsp. Soda (Mountain dew, 7up or Sprite)
1/4 cup Ice cold water

1 to 2 cups Canola oil for frying

Tips:

You may use this batter mixture for just about any meat or protein of your choice. I also use this for squid rings to make Crispy Calamari and for Dori to make Fish Fillet - just marinate the sliced dori (or any fish) in salt and calamansi for at least 2hrs or leave overnight in an airtight container in the chiller.

If you want thicker crunchier breading , after dipping in the wet batter, dip/coat in panco breadcrumbs

For thicker breading:
Dip the meat in dry flour first then wet batter then dry again using panco bread crumbs, then fry

To test if the oil is ready - drop a small amount of wet batter in the oil, if it sizzles and floats up then its ready for frying!

corn oil is also a great option

Thanks for watching!
Happy cooking!!! 😊❤