Fish and Cellophane Noodle Tempura

Rinse the fish, pat dry and cut into large chunks. For the batter: Pour the water into a bowl and slowly whisk in the flour until smooth. Whisk in the egg.

Soak the cellophane noodles in lukewarm water until pliable and drain well.

Preheat the oven to 80°C (approximately 175°F). Heat the oil in a wok or deep fryer to 170°C  (approximately 340°F). Dredge the fish first in flour then in the tempura batter. Working in batches, fry the fish until golden brown. Once the fish is done,  fry the cellophane noodles and some cilantro, drain everything on paper towels, keep warm in the oven until all the fish and noodles are fried.