AVRAMAR Stone Bass Tempura in Spicy Sauce
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  • 500g AVRAMAR Meagre/Stone Bass fillets in small portions, skinless

For tempura:

  • 100g plain flour
  • 100g cornflour
  • 100g rice flour
  • 20g baking powder
  • 300ml beer or soda

For the sauce:

  • 10 tbsp mayonnaise
  • 1 tsp chilli powder
  • Zest from 2 limes
  • ½ tbsp sweet paprika
  • Salt

For frying:

  • 400ml sunflower oil


(2 Portions)

Preparation: 20 minutes

  1. Pour the sunflower oil into a large, heavy-bottomed pan and heat the oil.
  2. Mix all the dry tempura ingredients in a bowl. Just before frying the fish, mix the beer into the dry mix bowl. Don’t mix it too much, you need it to be quite lumpy for the right texture. Dip a fish portion in the batter. Lower into the oil, laying it away from you. Repeat with more of the portions taking care not to overcrowd the pan.
  3. Fry for 6-7 minutes, depending on how thick your fish is. Once it is very light golden brown and crisp, remove with a slotted spoon and transfer to a tray lined with kitchen paper.
  4. Repeat with the remaining fish portions
  5. Serve with the sauce on the side.

For the sauce:

Place all ingredients in a bowl and mix well.


  1. In case there is leftover tempura, you can store it in the refrigerator. When using again, you need to add a teaspoon of water.
  2. It is important to try to keep your oil at a constantly high temperature of 160°C/320°C when frying the fish.