Tempura Batter

Tempura Batter
Tempura Batter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup all-purpose flour

  • 1

    cup white rice flour

  • 2

    teaspoons kosher salt

  • 2

    cups club soda

Directions

Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish. Fit a large pot with a deep-fry thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°. Working in batches of 5–7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don’t overcrowd the pot: The oil temperature will drop dramatically and fish may stick together. Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: