Wash and chop fresh vegetables into 1/4 inch thick slices, angling them for better presentation. Shred potatoes, cabbage, onions, and carrots.

Set aside the chopped vegetables.

Slice the fish into pieces about 1/4\" x 1\" x 2\".

Set aside the sliced fish.

Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan.

Heat the oil on medium heat.

Mix flour, salt, and enough water to form a thin batter. The consistency should be between pancakes and crepes.

Test the oil temperature by dropping a small amount of batter into it. If it sizzles and browns quickly, it's ready.

Toss a handful of veggies into the batter.

Fish out individual pieces (or palm-sized clumps for shredded veggies) with chopsticks or tongs, ensuring they are thoroughly coated.

Carefully drop the battered vegetables into the hot oil.

Turn the vegetables after a minute or two, depending on what you are cooking, to brown both sides.

Cook until a chopstick can easily pierce through to the other side.

Remove the cooked vegetables and set them aside onto a serving plate.

Repeat the coating and frying process with the remaining vegetables.

Coat the fish pieces in the batter.

Carefully drop the battered fish into the hot oil.

Turn the fish after a minute or two, depending on what you are cooking, to brown both sides.

Cook until golden brown and cooked through.

Remove the cooked fish and set them aside onto a serving plate.

Serve the tempura hot with tempura sauce.