Best Tempura Batter Ever

Sunday, July 3, 2016
 This is the Best  Tempura Batter Ever.  In case you weren't sure what tempura batter is, it's a light crisp batter that is perfect to coat fish, chicken or any other meat or vegetable you like. After it's fried then saturate them by using a favorite dip or sauce of your choice. Tempura is the best coating for fish, chicken, vegetables and whatever else needs a coating deep fried. This is the best ever recipe.

If your looking for a light crisp batter, look no more. This tempura batter would be the one your looking for! It's so good!

When dipped then fried no matter what you use it's great. Then pour or soak in your favorite sauce it still remains crisp delicious and full of flavor!

Best Tempura Batter


1/2 cup flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon sea salt

1 egg

2/3 cups ice water

oil for frying

1 pound cleaned shrimp, scallops, lobster chunks or bites size pieces of any white fish

Dipping suggestions:

Try your favorite Hot sauce for dipping with blue cheese dressing or

Your favorite sauce Sweet and Sour Asian Style Sauce see all recipe suggestions below.

Whisk all dry ingredients together, set aside. Beat in another bowl the egg and ice water. Stir into the dry ingredients stir until mixed (will be lumpy)
Heat the oil on medium high heat. Dip fish into the batter and deep fry. Place on paper towels to drain.

Buffalo Hot Sauce for dipping:

1 cup hot sauce or wing sauce of choice

3 tablespoons melted butter

1/2 teaspoon garlic powder

pinch of cayenne powder (optional)

1 tablespoon blue cheese or ranch dressing

Mix together.

Serve the fish with hot sauce on top and a side of blue cheese dressing for dipping.

Blue Cheese Dressing:

3/4 cup sour cream

1/2 teaspoon dry mustard

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1 teaspoon Worcestershire Sauce

1 1/3 cups mayonnaise

6 ounces of crumbled blue cheese

Beat everything together until smooth except blue cheese for around 2 minutes, fold cheese in at the end, best served after 24 hours refrigerated. Store unused up to one week.

Asian Style Sweet and Sour

3/4 cups sugar

1/3 cup white vinegar

1/4 cup soy sauce

2 tablespoons ketchup

2 tablespoons cornstarch

2/3 cup water

Place the water in cup with cornstarch and mix. Add the rest into a saucepan and bring to a boil until thickened.

Created using The Recipes Generator

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