fantastic crispy tempura batter
yummy
Meat And Seafood
FANTASTIC CRISPY TEMPURA BATTER
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
Ingredients
- 3⁄4cup beer (do not use a dark beer!)
- 3⁄4cup rice flour
- 3⁄4teaspoon salt
- 1⁄4 - 1⁄2teaspoon cayenne pepper (optional)
- 1teaspoon garlic powder (optional or to taste)
- vegetable oil (for deep frying)
- seasoning salt
Direction
- In a bowl whisk beer with the rice flour until very smooth.
- Add in salt and garlic powder and cayenne (if using).
- 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 (about 3 minutes).
- Transfer to a piece of brown paper (a brown paper bag will do for this!).
- Season with seasoning salt.