This tempura batter recipe is simple to make and great for anything that you like to deep fry. But especially suitable for fish, seafood and vegetables. It cooks up light and crispy to complement the delicate fish and seafood perfectly.
Pair your battered fish, seafood or vegetables with my sour cream lemon and herb dressing from this site
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Ingredients tempura batter
Rice flour
soda water
malt vinegar
See recipe card for quantities.
How to make a tempura batter
Keep all the ingredients and mixing bowl cold for extra crispy tempura batter
- Mix the two flours together.
- Slowly add soda water while mixing
- Add the malt vinegar
Hint: Only combine and mix the batter ingredients right before frying and don’t over-mix the batter
Season the cooked tempura with salt after cooking rather then adding salt to the tempura batter
How to cook tempura fish
Cut the fish fillets into pieces and pat dry with a paper towel. Heat oil in a heavy base sauce pan until very hot. Add fish fillets to the batter and then into the hot oil, cooking until golden brown and crispy either side.
Hint: The oil temperature needs to be hot! 175 Celsius (347 Fahrenheit) is ideal. Test by dropping some batter into the oil before you add your fillets. Don’t overload the pot as this will lower the overall temperature and affect the result.
Substitutes
- The rice flour can be substituted for corn flour or arrowroot flour
- The self raising flour can be substituted for plain flour mixed with baking powder and salt (combine 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt)
Top tip
- This recipe is best when the batter is mixed and fried immediately, then eaten right away. Have everything else prepared and ready and leave the batter until last.
- Use a thermometer when deep frying. The perfect oil temperature is 175 Celsius (347 Fahrenheit)
- Be careful when dipping pieces into the hot oil. Slowly enter the pieces one by one to prevent burns from hot oil splashing back up on to your hand
Equipment
Mixing bowl
whisk
What ingredients to fry using this tempura batter
- Fish fillets
- Prawns
- mussels
- scallops
- soft shell crab
- chicken fillets
- Vegetables such as: zucchini, eggplant, broccoli, green beans, mushrooms, pumpkin, sweet potatoes, onion rings
FAQ
vegetable, canola and sunflower oil are all good, as they can be heated to high temperatures without burning. Their neutral flavours also won't affect the taste of the food
The perfect temperature for frying foods is 345°F (175°C). This temperature provides the ideal combination of heat and oil saturation to achieve a crispy, golden-brown texture. However, some recipes may require higher or lower temperatures depending on the type of food being fried.
Soda water contains carbon dioxide -which creates air bubbles in the batter and makes it light and airy.
Keep the ingredients cold.
Don't over mix the batter.
Correct oil temperature.
Tempura is always a crowd pleaser. This home made tempura batter recipe results in a light crispy batter every time!
Did you try this simple tempura batter? Please leave me a comment below. I love to hear from you.
Related
Looking for other fish recipes? Try these:
One-pan roasted fish with cherry tomatoes
Crumbed fish with creamed nettles
Pan seared trout crispy skin with dill and caper gremolata
Looking for other seafood recipes? Try these:
Salad Prawn, mango and avocado
Tempura batter
Ingredients
- 1 cup Rice flour
- 1 cup Self raising flour
- 500 ml soda water
- 1 teaspoon malt vinegar
Instructions
- Keep all the ingredients and mixing bowl cold for extra crispy tempura batter.
- Mix the two flours together.
- Slowly add soda water while mixing.
- Add the malt vinegar.
Notes
- Only combine and mix the batter ingredients right before frying and don’t over mix the batter
- This recipe is best when the batter is mixed and fried immediately, then eaten right away. Have everything else prepared and ready and leave the batter until last.
- Be careful when dipping pieces into the hot oil. Slowly enter the pieces one by one to prevent burns from hot oil splashing back up on to your hand
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