Bring the vibrant flavours of the Middle East to your dinner table with this delicious tempura-battered cod enhanced with the zesty citrus flavour of sumac. The light tempura batter keeps the cod moist and juicy, while the sumac adds a burst of lemony freshness.
If you've never tasted battered cod flavoured with sumac before, you are in for a treat! The mild citrusy flavour of sumac goes perfectly with the freshness of the fish, while the tempura batter is light and crispy and perfect for spicing up with whatever flavours you wish to add.
For this recipe I spiced the batter with sumac, paprika and salt, and added a small amount of turmeric for extra colour.
I've based the recipe for the batter on the batter used in my pan-fried fish fillets recipe. I'm not a lover of the traditional beer batter that is normally used to coat fish from the fish shop. I find it far too greasy for my liking. But this tempura-style batter is light and crispy and coats the fish perfectly.
Because sumac is a Middle Eastern spice, I thought the flavours would combine nicely with the Middle Eastern-style runner beans (I tried it and it did!). I also decided to serve a dish of buttered corn and rice with the fish (instead of chips) and it went perfectly.
This tempura-battered cod with sumac is a really easy recipe to make and can be on the table in 15 minutes. Once you've mixed the batter, all you have to do is coat the fish and fry for 3 to 4 minutes per side and it's ready to eat. I like to garnish it with a little chopped parsley for a bit of colour.
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Ingredients
The batter for this recipe is sufficient to coat 4 fish fillets. Double the batter ingredients if you plan on cooking more than 4 pieces of fish.
- Cod fillets - I like to use skinless fillets for this recipe. I used fresh cod from the fishmonger, but you could use frozen fillets instead (just defrost them first). You can substitute the cod with any firm white fish such as haddock, basa or pollock. You will need around 140 grams or 5 ounces of cod per person depending on appetite.
- Cornflour or cornstarch - this is used to make the batter.
- Egg - mixed with cornflour to make batter. You can make tempura batter with or without the egg yolk. For this recipe I have included the yolk as I think it helps the batter brown more easily.
- Oil - sunflower or other neutral-flavoured oil for frying the fish. The fish will be shallow-fried so there's no need for lots of oil. You need just enough to coat the bottom of your pan.
- Spices - these are the spices and seasonings I used:
- Sumac
- Smoked paprika
- Turmeric
- Salt
- Black pepper
**You can find the exact ingredient quantities on the printable recipe card at the end of this post**
Instructions
Here are the easy steps for making tempura-battered cod.
Before you start, pat the fish with a paper towel to remove any excess moisture.
Step 1: Beat the egg lightly in a mixing bowl and stir in sufficient cornflour to make a thick pourable batter. The actual amount of cornflour will depend on the size of the eqq. Stir in the spices.
Step 2: Heat the oil in a frying pan. Dip the fish in the batter and carefully place the fish in the hot oil. Fry on medium heat for 3 - 4 minutes until lightly browned.
Step 3: Use a spatula to help you turn the fish and fry the other side for 3 to 4 minutes. Remove the fish to a paper towel to drain any excess oil then garnish with chopped parsley and serve immediately.
Tips for a perfect outcome
Here are my top tips to ensure your fish turns out perfectly every time:
- The amount of cornflour you will need for the batter depends on the size of the egg you are using. Larger eggs will require more cornflour. As a rule of thumb you will need around 3 tablespoons of cornflour or cornstarch for each 2 ounce or 60 gram (medium-sized) egg.
- Mix in as much cornflour as needed to make a thick pourable batter.
- If the batter has been standing for any length of time, stir it before dipping the fish to ensure the cornflour hasn't coagulated at the bottom of the bowl.
- When you are dipping the fish in the batter, hold the fish above the bowl to allow any excess batter to drain off before placing the fish in the hot oil.
- The oil should sizzle gently when the fish is placed in it. Don't let the pan become too hot - use moderate heat.
- Fry the fish for 3 to 4 minutes per side. The exact time will depend on the thickness of the fillets.
- Use a spatula or fish slice to help you turn the fish so that it doesn't break up.
Equipment
You will need a frying pan for frying the fish, and a mixing bowl for the batter.
If you can't fit all the fish into the frying pan at once, fry it in batches and keep the cooked pieces warm in a dish in the oven.
Storage
This dish is best eaten fresh, however any leftovers can be stored covered in the refrigerator for 2 days and reheated in the microwave or in a dry frying pan on the stove.
Don't judge me, but I like to eat leftover cold fish on a sandwich with a smear of tomato ketchup!
The cooked fish is not suitable for freezing.
FAQ
Sumac is a dark crimson-coloured spice derived from the dried and ground berries of the Rhus plant, part of the cashew family, and is native to the Middle East and parts of the Mediterranean region. Its name comes from the Arabic term 'summaq' which means 'dark red'.
Sumac has a tangy, lemony flavour with a sharp, but not overpowering, taste, making it ideal to add to fish dishes. It is also often used to flavour grilled meats, salads and dips.
Yes, this batter is perfectly suited to coating your favourite vegetables before frying them. In fact,I think the sumac will add an interesting flavour.
Save for later
If you would like to try this tempura-battered cod with sumac, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
For other delicious recipes using fish, visit my fish and seafood recipes page. Here are a few of them that you might enjoy:
📋The recipe
Tempura-battered cod with sumac
(Click the stars to rate this recipe)
Equipment
- Large frying pan
- Mixing bowl
- Spatula
Ingredients
- 1¼ pounds / 560 grams skinless cod fillets or medium-sized fillets
- 1 medium egg
- 3 tablespoons / 30 grams cornflour or cornstarch you may need extra
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon sumac
- ½ teaspoon paprika
- ¼ teaspoon turmric
- 2 to 3 tablespoons sunflower or vegetable oil for frying
- 1 tablespoon chopped fresh parsley optional - for garnish
Instructions
- Pat the fish with a paper towel to remove any excess moisture.1¼ pounds / 560 grams skinless cod fillets
- Beat the egg lightly in a mixing bowl and stir in sufficient cornflour to make a thick pourable batter. The actual amount of cornflour will depend on the size of the eqq. Stir in the spices.1 medium egg, 3 tablespoons / 30 grams cornflour or cornstarch, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon sumac, ½ teaspoon paprika, ¼ teaspoon turmric
- Heat the oil in a frying pan. Dip the fish in the batter and carefully place the fish in the hot oil. Fry on medium heat for 3 - 4 minutes until lightly browned.2 to 3 tablespoons sunflower or vegetable oil
- Use a spatula to help you turn the fish and fry the other side for 3 to 4 minutes. Remove the fish to a paper towel to drain any excess oil then garnish with chopped parsley and serve immediately.1 tablespoon chopped fresh parsley
Notes
- The amount of cornflour you will need for the batter depends on the size of the egg you are using. Larger eggs will require more cornflour. As a rule of thumb you will need around 3 tablespoons of cornflour or cornstarch for each 2 ounce or 60 gram (medium-sized) egg.
- Mix in as much cornflour as needed to make a thick pourable batter.
- If the batter has been standing for any length of time, stir it before dipping the fish to ensure the cornflour hasn't coagulated at the bottom of the bowl.
- When you are dipping the fish in the batter, hold the fish above the bowl to allow any excess batter to drain off before placing the fish in the hot oil.
- The oil should sizzle gently when the fish is placed in it. Don't let the pan become too hot - use moderate heat.
- Fry the fish for 3 to 4 minutes per side. The exact time will depend on the thickness of the fillets.
- Use a spatula or fish slice to help you turn the fish so that it doesn't break up.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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VJ
This often features on my menu- especially when I'm looking for a quick and easy meal!