Recipe by Kittencal@recipezazz
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.
Top Review by messystation
I have made this 3 times now. Once I used it for tempura shrimp sushi, once for onion straws, and once for plain tempura shrimp. The crispiness holds up, even in sushi, even after said sushi has been sitting in the fridge overnight. To make this gluten free, just sub club soda for the beer and add a little sugar. I also like to add some wasabi powder.
- 3⁄4 cup beer (do not use a dark beer!)
- 3⁄4 cup rice flour
- 3⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder (optional or to taste)
- vegetable oil (for deep frying)
- seasoning salt
Directions See How It's Made
- 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.