This is a great quick way to bread some fish. I added some seasoning to the batter because my family likes spicy.
This is a good recipe for tempura batter. It's not as good as my mom's was, but it does make a nice light and crispy batter. Since I only had small to medium-sized eggs, I used 2 eggs. I used rice flour instead of all-purpose flour and increased the rice flour to approximately 1/2 cup. Otherwise, I followed the recipe as written. It doesn't look like a lot of batter, but since it was so thin, I was able to coat one small chicken breast cut in chunks, about a cup of sliced zucchini, a cup of sliced sweet potatoes, about 1 1/2 cups of carrots cut in thin strips and about 1 1/2 cups of green beans (and still had a little batter left over). Everything fried up perfectly. Made for PAC Fall 2009.
This recipe was ok. I liked it, but I was looking for a much lighter, thinner, and crispy coating. This was more of a heavy, gluey batter. I may try this again but I will thin it out a lot more next time. Thanks for the recipe!
I used this tempura batter to fry pieces of fish and it worked out very well. I love the addition of the garlic powder. The batter is very thin, as you said, and I think next time I would add a couple of tablespoons of flour. It did run off the fish quite a bit. We really enjoyed this thin, crisp coating. Thanks, Brenda!