Tempura Batter for Fish and Vegetables
Crispy, golden, and utterly irresistible, this Tempura Batter for Fish and Vegetables recipe brings Japanese-inspired perfection to your kitchen. With its delicate blend of all-purpose flour, cornstarch, and a touch of baking powder for that signature lightness, this batter is effortless to prepare and guarantees a satisfying crunch. The secret lies in the use of ice-cold water and minimal mixing, creating a lumpy texture that fries up to airy, flaky goodness. Ideal for coating your favorite fish fillets or a colorful array of fresh vegetables, this recipe pairs perfectly with a dipping sauce and makes for a show-stopping appetizer or side dish. Whether you're looking to impress at your next dinner party or elevate a weeknight meal, this tempura batter is your go-to for a restaurant-quality experience at home.
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup ice-cold water
- 1 egg yolk
- 1 pound fish or vegetables of choice
- 4 cups vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Stir until evenly mixed.
Step 2
In a separate bowl, lightly beat the egg yolk, then stir in the ice-cold water. The cold temperature is key to achieving a light and airy texture.
Step 3
Pour the wet ingredients into the dry ingredients. Use chopsticks or a fork to gently mix. Do not overmix; the batter should be lumpy, as this ensures a crispy texture when fried.
Step 4
Prepare your fish or vegetables by patting them dry with a paper towel to ensure the batter adheres properly.
Step 5
Heat vegetable oil in a deep pot or wok to 350°F (175°C). Use a thermometer to maintain consistent frying temperature.
Step 6
Dip each piece of fish or vegetable into the tempura batter, ensuring an even coat. Allow any excess batter to drip off before frying.
Step 7
Carefully place the battered pieces into the hot oil, frying in small batches to avoid overcrowding. Cook for 2-3 minutes, or until the batter is golden and crispy.
Step 8
Remove the tempura from the oil and place on a wire rack or paper towel-lined tray to drain excess oil.
Step 9
Repeat until all the fish and vegetables are fried. Serve immediately with dipping sauce or as part of a meal.
Nutrition Facts
| Serving size | (1800.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9599.9 |
| Total Fat 1006.1g | 0% |
| Saturated Fat 150.6g | 0% |
| Cholesterol 502.0mg | 0% |
| Sodium 1907.9mg | 0% |
| Total Carbohydrate 108.9g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 0.8g | |
| Protein 114.9g | 0% |
| Vitamin D 2059.4IU | 0% |
| Calcium 129.3mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1889.4mg | 0% |
Source of Calories