Akara Fish Tempura is one recipe you should try if you love experimenting or trying out new things with food. Inspired by two cultural cuisines, it is a delicious street food that combines beloved Nigerian bean fritters, popularly known as akara, with crispy Japanese tempura.
The combination of these two creates a beautiful fusion that honors both cultures.
Here’s what you’ll need to prepare Akara Fish Tempura at home:
Ingredients
For the Akara Base:
1 cup black-eyed peas (peeled)
1 small onion (chopped)
1 scotch bonnet pepper (optional, for spice)
Salt to taste
Water (as needed for blending)
For the Tempura Batter:
1 cup all-purpose flour
½ cup cold sparkling water (or ice-cold water)
1 egg (optional)
A pinch of salt
For the Fish:
Boneless white fish fillets (like tilapia or catfish), cut into bite-sized pieces
Seasoning cube (optional)
A dash of black pepper
Oil for deep-frying
How to Prepare Akara Fish Tempura
Step 1: Prepare the Akara Mixture
Blend the peeled beans with onions, pepper, and a little water until you get a smooth but thick paste. Add salt to taste and set aside.
Step 2: Prepare the Fish
Season your fish lightly with salt and pepper. Pat dry with paper towels to remove excess moisture—this helps the batter stick better.
Step 3: Make the Tempura Batter
In a bowl, mix the flour, cold water, and a pinch of salt. The key is to keep the batter cold and slightly lumpy, so try not to overmix it. The lumps actually help create that crispy texture once fried.
Step 4: Combine and Coat
Take a spoonful of the akara paste, flatten it slightly, and wrap it around a small piece of fish. Dip it into the tempura batter, ensuring it’s well-coated.
Step 5: Fry Until Golden
Heat oil in a deep pan or fryer. Once hot, gently drop the coated akara-fish balls into the oil. Fry until golden brown and crisp on all sides. Remove and drain on paper towels.
Serve your Akara Fish Tempura hot with spicy pepper sauce, garlic mayo, ketchup, or even soy sauce. It’s perfect as an appetizer, snack, or light meal with a chilled drink.