This batter can be used for fish or vegetables. The secret to good tempura is to make sure the fish or vegetables are dry, and the batter stays cold. This will ensure that the batter doesn't fall off what you are frying. Works every time.
Pre heat oil to 375 degrees in fryer or deep saute pan
Ingredients
3/4 cup all purpose flour
2 tsp baking powder
1 cup very cold seltzer water
1 egg white (slightly beaten)
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper
Directions
Whisk in medium bowl flour and baking powder, Add seltzer water,egg white garlic powder and paprika and whisk until smooth. Batter should be the constancy of heavy cream. Do no over mix or batter will be doughy.
To keep batter cold during batches of frying: Fill up a large bowl with ice and water. Fit the bowl containing the batter inside the large bowl making sure water doesn't overflow into batter.
Fry fish 5-6 minutes or until golden brown, Vegetables 2-3 minutes, drain any excess oil on brown paper bag. Serve hot
Serving suggestions: White fish or cod, shrimp, calamari
Vegetables: zucchini, mushrooms, green peppers,
cherry tomatoes, broccoli, green beans
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