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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Recipe Information
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)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Stir until evenly mixed.
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.
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.
Prepare your fish or vegetables by patting them dry with a paper towel to ensure the batter adheres properly.
Heat vegetable oil in a deep pot or wok to 350°F (175°C). Use a thermometer to maintain consistent frying temperature.
Dip each piece of fish or vegetable into the tempura batter, ensuring an even coat. Allow any excess batter to drip off before frying.
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.
Remove the tempura from the oil and place on a wire rack or paper towel-lined tray to drain excess oil.
Repeat until all the fish and vegetables are fried. Serve immediately with dipping sauce or as part of a meal.
Nutrition Facts
Calories |
9600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1006.1 g | 1290% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1908 mg | 83% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.8 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 51.5 mcg | 257% | |
| Calcium | 129 mg | 10% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
