Perfect fish tempura batter must be light enough to fry crisp and golden, but heavy enough to stick to the fish. Tempura batter should not overwhelm the flavor of the fish it surrounds. Simple ingredients make the best tasting batter. Deep-fried batter contains a lot of fat from the vegetable oil. However, tempura batter tends to have lighter batter. Fish such as cod and haddock contain small amounts of saturated fat.
Step 1
Add 2/3 cup of all-purpose flour to a large mixing bowl. Mix 2 tsp. of baking powder into the flour.
Step 2
Beat the yolk of one egg lightly in a large bowl. Pour 7 ounces of ice-cold fizzy seltzer water into the bowl and mix the egg and water together gently using a fork.
Step 3
Pour the water onto the flour gradually, mixing it all together with a fork as you go. Don't whisk the mixture aggressively. A slightly lumpy batter suits tempura better than a completely smooth mix.
Step 4
Leave the batter to sit for 10 minutes. Look for a consistency similar to crepe batter -- a little runny and light, but sticks to the spoon when dribbled.
Step 5
Add a dash more seltzer water if the batter feels too heavy or clumpy. Sprinkle a little more flour over thin batter until the consistency is right.
Step 6
Dip fish pieces right into the batter bowl when coating several times, then allow the batter to drip off before frying.
Tips and Warnings
- Fish tempura batter cooks best in fairly hot oil at around 340 degrees F.
- Avoid room-temperature water or water straight from the tap. Ice-cold water helps the batter get crispy and bubbled.
Things You'll Need
- 2/3 cup of all-purpose flour
- 2 large mixing bowls
- 2 tsp. of baking powder
- 1 egg yolk
- 7 oz. of ice-cold seltzer water
- Fork
Member Comments