Slice the sea bream fillets into strips or smaller pieces and salt them. Prepare the tempura – put the yolk in a bowl, add the ice-cold mineral water, flour, corn flour and ice cubes. Season with salt and stir everything quickly and briefly. The tempura mix should be somewhat thinner than pancake batter, it doesn’t matter if there are still some lumps in the batter.
Note: To check if the oil is hot enough – pour a teaspoon of tempura batter in the oil, if it immediately starts foaming and “bouncing” on the surface, the oil is hot enough and ready for frying. If the batter just falls to the bottom, the oil needs to be heated some more.
Slice the sea bream fillets into strips or smaller pieces and salt them.
Prepare the tempura – put the yolk in a bowl, add the ice-cold mineral water, flour, corn flour and ice cubes. Season with salt and stir everything quickly and briefly. The tempura mix should be somewhat thinner than pancake batter, it doesn’t matter if there are still some lumps in the batter. Heat the oil in a wok or a deep pan.
Roll the fish pieces in flour first, then dip them in the tempura batter and carefully place them in the hot oil.
Add 5-6 fish pieces at a time in order to get a nice colour on all sides. Fry the fish briefly, only a couple of minutes, until golden-brown (during frying you can add some more tempura batter to the fish pieces, to make it even crispier). Place the fried fish pieces onto paper towels to get rid of excess oil. Fish fried in tempura will be perfectly crispy on the outside and soft on the inside.
Serve the sea bream in tempura with a radish, daikon and spring onion salad and a soy-sauce-based dip.