Description
Whenever i have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, i have tryed many tempura recipes over my 35 years of cooking i have to say this one is the best, it produces a very light crispy coating that holds up well — i have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes — remember the tempura must sit out at room temperature for 10 minutes before using, if you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do not double the recipe and make it all in one bowl it will not work — use only rice flour for this anything else will not work the same and use only a light-coloured beer.
Ingredients
- Beer
- Rice Flour
- Salt
- Cayenne Pepper
- Garlic Powder
- Vegetable Oil
- Seasoning Salt
Instructions
- In a bowl whisk beer with the rice flour until very smooth
- Add in salt and garlic powder and cayenne
- Let sit out at room temperature for 10 minutes
- Heat oil to 375 degrees
- Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off
- Deep-fry turning once until golden
- Transfer to a piece of brown paper
- Season with seasoning salt