New England Clam Chowder with Tempura Cod Bites


Ingredients for 1 soup bowl
  • Welna Tempura Batter Mix 10g (1tbsp)
  • Ice cold water 15g (1tbsp)
  • Cod 15g (1/2oz)
  • Red onion minced 1/2tbsp
  • Flat Parsley 1/4 tsp
  • Shaved potato 10g (1/3oz)
  • Welna Tempura Batter Mix 1tsp
  • Clam chowder 150g (5 oz)
  • Minced parsley for garnish
  • Frying oil as needed (5g)


  1. To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
  2.  For tempura cut cod into 1/2 inch dice. Mince red onion and parsley. Rinse shaved potato in cold water and pat dry with paper towel.
  3.  To evenly dust each ingredient with Welna Tempura Batter Mix, place 1 tsp of Welna Tempura Batter Mix in a plastic bag, add cod, onion, parsley and potato. Add air and shake.
  4.  Dip patty into tempura batter to coat.
  5.  Fry in 350 F oil till light gold.
  6.  Heat clam chowder and serve with tempura cod bites and parsley.