Tempura batter for fish

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If you’ve enjoyed tempura in Japanese restaurants, you know that the dish is an unforgettable treat. Although tempura may seem exotic, it isn’t difficult to make at home. Nearly any food can be fried in tempura batter, including fish, squid, prawns, cauliflower, zucchini, broccoli, onion, carrot, cucumbers, or even chunks of fruit or squash blossoms. The result is hot, golden brown, light and crispy. Place about a cup of ice water in a medium-sized mixing bowl. Remove the egg from the refrigerator just before adding, as the egg should be well-chilled. 8 teaspoon of baking soda into the egg mixture.

Mix the batter lightly and don’t worry about a few small lumps of unmixed flour. Too much mixing will result in doughy, non-crispy tempura. Keep the tempura batter in the refrigerator while you prepare the foods for frying. Prepare the foods for frying in the tempura batter ahead of time. If you are using shrimp in your tempura, the shrimp should be de-veined. Use the freshest, firmest vegetables you can find to make vegetable tempura. Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried.