Ingredients

6 jalapeños (medium or large)

Flour (for dusting)

Grapeseed oil (for frying)

¼ cup ice cold tequila

1 egg

⅓ cup ice cold sparkling water

⅓ cup potato starch

⅓ cup all-purpose flour

1 pinch of salt

1½ tsp sesame oil

12 oz sushi grade salmon (chopped until almost paste-like)

¼ cup Japanese mayo

3 tbsp sriracha

1 tsp sesame oil

1 tsp soy sauce

½ tsp sugar

1 lemon (zest only)

2 tbsp chives (chopped)

¼ cup soy sauce

¼ cup sugar

¼ cup rice vinegar

Instructions

Step 1: Wash and slice the jalapeños in half. Remove the seeds and dry them thoroughly with a paper towel. Place a cooling rack over a baking sheet and arrange the jalapeños on it. Lightly sprinkle flour on both sides of the jalapeños.

Step 2: Prepare the batter by whisking together the cold tequila, egg, and sparkling water in a bowl or high-rimmed plate. Add the potato starch, flour, salt, and sesame oil, then mix well. Keep the batter chilled in the fridge until ready to use, ensuring it stays cold.

Step 3: Make the eel sauce by combining soy sauce, sugar, and rice vinegar in a saucepan. Simmer until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes after it begins to simmer. Cool the sauce immediately in the fridge or an ice bath. You can prepare this ahead of time.

Step 4: For the spicy salmon filling, mix Japanese mayo, sriracha, sesame oil, soy sauce, sugar, lemon zest, and chives in a bowl. Taste and adjust seasoning as needed. Finely chop the sushi-grade salmon until it reaches a paste-like texture and fold it into the mixture.

Step 5: Heat grapeseed oil in a pot until it reaches 375°F (190°C) for frying.

Step 6: Remove the cold batter from the fridge. Lightly coat each floured jalapeño half in the batter. Fry them in batches without overcrowding, about 2-3 minutes or until golden and crispy. Drain on a cooling rack to remove excess oil and let them cool slightly.

Step 7: Pipe the spicy salmon mixture into each tempura jalapeño half. Drizzle with eel sauce and garnish with sesame seeds and scallions before serving.

Tips & Variations

Use sushi-grade salmon to ensure freshness and safety when eating raw fish in this recipe.

Keep the batter ice cold to achieve a light and crispy tempura coating.

If you prefer less heat, leave some or all of the jalapeño seeds in or substitute with milder peppers.

Try adding crushed toasted sesame seeds or thinly sliced scallions for extra crunch and flavor.

Storage

These bites are best enjoyed fresh for optimal crispiness. Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheat briefly in a hot oven or air fryer to regain some crispness before serving. The spicy salmon filling can be stored separately for up to 24 hours in the fridge, but do not freeze.

FAQs

Can I use another type of fish instead of salmon?

Yes, you can substitute salmon with other sushi-grade fish like tuna or yellowtail, but keep in mind that the flavor and texture will vary slightly.

How do I know when the oil is at the right temperature for frying?

You can use a thermometer to check that the oil is at 375°F (190°C). Alternatively, drop a small amount of batter into the oil; if it sizzles and rises to the surface immediately without burning, the oil is ready.

Dinner

Salmon Tempura Jalapeño Bites Recipe

Introduction