Tempura Batter for Fish and Vegetables

READY IN: 10mins
YIELD: 1 1/2 cups


  • 2
    tablespoons cornstarch
  • 12
    teaspoon salt
  • 1
    cup ice water (if you desire a beer batter) or 1 cup beer (if you desire a beer batter)
  • 1
    egg yolk
  • 2
    egg whites, stiffly beaten


  • Stir together flour, cornstarch and salt.
  • Make a well in the center.
  • Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
  • Add all at once to dry ingredients.
  • Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
  • Fold in beaten egg whites.
  • Use batter immediately.
  • Heat oil or shortening to 400°F.
  • Add 1 teaspoon salt.
  • Dip fish, shrimp or vegetables into batter, swirling to coat.
  • Fry a few pieces at a time 2 to 3 minutes or until golden brown.
  • Drain on paper towels.
  • Note: Make sure your vegetables are very very dry so the batter will stick better.