Julienne the potato and soak it in water. Drain and pat dry with kitchen paper. Julienne the carrot.

Place the potato, carrot, small fish, and tempura flour for coating into a plastic bag. Seal the bag and shake to coat evenly.

Mix the batter ingredients (tempura flour and water) in a bowl. Add the coated ingredients and mix to form the tempura batter.

Heat 3cm of salad oil in a pot to 170°C. Drop 1/6 of the batter onto a wooden spatula and slide it into the oil. Fry until golden brown. Repeat for 6 pieces.