|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 1g||5%|
|Total Sugars 7g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tempura is a Japanese style of deep-frying that uses thin batter and very hot oil to produce a light, crisp crust on anything from vegetables to shrimp to chunks of firm fish. Seafood such as halibut, whole smelt, or even oysters and vegetables including zucchini, squash, carrots, onions, and eggplant all come out covered in a tasty golden-brown crust that's indulgent and feather-light at the same time. Our recipe transforms the seafood of your choice into a tasty and beautiful meal. Any seafood will work, from squid to whole shrimp to firm fish chunks. Tempura dipping sauces are excellent accompaniments, but a good squeeze of lemon or lime is also a tangy and sufficient sauce.
When done properly, the oil in the deep fryer, or pan, stays in the deep fryer and the result is crispy tempura with only a smidge of oil in your food. Tempura is about preparation and speed. Have all the ingredients ready and chopped, the oil at the right temperature, and this recipe will put dinner on the table in just 30 minutes.
The secret to perfect tempura lies in the temperature difference between batter (cold) and oil (very hot) and in not overcrowding the pan. If needed, always fry in batches to ensure the perfect crispy coating on all pieces. For adventurous palates, try using tempura batter next time you're deep-frying. Use our batter on your favorite fried foods. Eat immediately, as the batter will turn soggy if you let it sit once cooked. A good deep-fry thermometer is a great tool to have at hand when frying tempura.
Click Play to See This Fish and Seafood Tempura Come Together
"Easy to assemble." —Rick Horiike
Gather the ingredients.
Season the seafood with salt and set it aside.
Lay out a paper towel under a rack to place the fried seafood on.
Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
Only when the oil is hot, whisk the egg yolk and the sparkling water together.
Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
Once the seafood is out of the oil, lay it on the rack to drain.
Check the oil temperature between batches. Fry subsequent batches.
Serve immediately with dipping sauce and enjoy.
If Frying More Than One Pound of Seafood
If you need to fry more than one pound of fish or seafood, start by doubling the tempura batter ingredients, but make one batter at a time. Prepare the second batter for the second pound of seafood only when you have gone through the first pound of fish. This keeps the batter fizzy and the end-result light and crispy.
To ensure the ethereal and airy crust, do not use over-large pieces of seafood.