Tempura Batter Recipe (Easy & Authentic)

We had the best tempura fish for dinner last night. Considering the feedback from my dinner, I was anxious to share my recipe with you. I have made this for years and changed some steps that works beautifully. I have been told it tastes the same as in a ‘good’ Japanese restaurant.

MAKE IT EASY ON YOURSELF! Make it…AT HOME!

What inspired me to make this dish was my fitness trainer, His girlfriend bought 5 different kinds of fish. I asked how he prepared his fish. The answer was grilled or on the fry pan. I had to introduce him the the tempura world. He will be getting a printout of this recipe at our next workout session!

Tempura Batter Recipe

  • Servings: 4
  • Difficulty: easy
  • Print

INGREDIENTS

 FISH AND VEGGIES
▢ 4 pieces of white fish (basa, halibut, cod)
▢ 2 c vegetables (carrots, green beans, mushrooms, broccoli, onions )sliced evenly and prepared 5 mm. thick -ideal

TEMPURA BATTER
▢ ¾ cup cake and pastry flour*
▢ 1 tbsp baking powder
▢ ¼ tsp salt
▢ ¾ cup corn starch (divided) ¼  cup in batter  ½ cup -for coating (first step) 
▢ 1 large egg 
▢ 1 cup carbonated water (beer or water) chilled (add ice cubes to the cup)


TETSUYA DIPPING SAUCE
▢ ¾ c (chicken stock or veg. stock in water)
▢ a squeeze of catsup ( to taste start with 1 tsp)
▢ ¼ c soy sauce
▢ ¼ c oyster sauce

EQUIPMENT USED
▢ 2 mixing bowls 
▢ a whisk: mix batter
▢ sieve: mandarin strainer for fryer (wok) 
▢ Wok (or heavy bottomed pot/fry pan)
▢ tongs
▢ cooling rack & paper towels</em>

INSTRUCTIONS
FISH AND VEGETABLES
Fish: Cut into 1/2 inch strips then dry fish with paper towels.
Prep vegetables by washing and drying them before dunking them in the batter. Root vegetables: cut into 5 mm thick slices to make sure they cook properly.

TEMPURA BATTER
1. In a wok (or heavy-bottomed pot), add about 2 inches of oil from the bottom of the pot. Heat the oil to medium temperature – 350 °F degrees.
2. In a mixing bowl, add the flour, 1 tbsp baking powder and 1/4 c of corn starch, salt and mix thoroughly. Set aside the 1/2 cup of corn starch to coat your ingredients right before dipping into the batter. 
3. In another bowl, mix the egg with a whisk. Then add the carbonated water: mix thoroughly (with a whisk)
4. Add flour into the wet batter in the mixing bowl. Mix the batter in swift movements.
5. Make sure to not over mix the batter or your tempura. You should have some lumps in your batter. The mixing process should take no longer than one minute.[ The batter must have the texture of pancake mix]
6. In a separate bowl, add 1/2 cup of corn starch in a shallow bowl. Cover the fish & vegetables in a light layer of corn starch. Then dip fish into the batter one at a time.

▢ Frying fish: Carefully lower the battered fish into the oil.
▢ Turn the fish after about one to two minutes.
▢ Remove the cooked fish (with tongs or sieve) from the oil and place them over paper towels on a cooling rack.

▢ Frying vegetables: Make sure you have first dipped the veggies in corn starch, then the batter.
▢ Carefully lower the battered vegetables into the oil. Turn once every minute. Root vegetables take about three minutes and other vegetables take about one to two minutes depending on their thickness.
▢ Remove the cooked vegetables (they should have a pale blonde color) from the oil and place them on a cooling rack. Optional: use paper towels to absorb more of the grease).

TETSUYA DIPPING SAUCE
▢ In a small sauce pot, add the stock/water over medium-low heat.
▢ Add the oyster sauce, soy sauce, and catsup.
▢ Heat until it boils for one minute and then remove from heat.
▢ Serve in a small sauce dish.

NUTRITION FACTS

Calories: 354.64kcal | Carbohydrates: 53.73g | Protein: 21.51g | Fat: 2.75g | Saturated Fat: 0.65g | Trans Fat: 0.01g | Cholesterol: 189.38mg | Sodium: 1449.36mg | Potassium: 513.01mg | Fiber: 5.57g | Sugar: 4.53g | Vitamin A: 4688.5IU | Vitamin C: 12.55mg | Calcium: 135.52mg | Iron: 4.01mg

TIPS AND TRICKS

NEW ~ TIPS

I bought a temperature gun and needed to try it out on my tempura. The fish was 1/2 inch by about 2 inches (see diagram) . Timed 2 minutes on each side using my phone as a timer. Of course, visually golden brown is the colour. With the temp. gun, I ensured the heat would rise to 350F before I dropped any fish or veggies in the oil. After each batch, the temperature will drop slightly. New Technology: Temperature gun and phone timer made lighter work. 🌞

I changed the flour to cake & pastry flour from the original recipe of all purpose flour (more gluten) Protein count = gluten count. As you mix dough, the gluten in the flour (aka the protein) binds together and becomes tighter (more dense). This is why it’s especially important to not overwork your dough—too much mixing will lead to a tough, chewy dough.

Another Flour substitute: Rice flour (for this recipe). Double OO flour works well. Make sure your wet batter has a good consistency.

Adds chilli powder, ajwain seeds and cumin seeds to this batter mix. This batter is light and crispy and doesn’t soak up as much oil as other battered deep fried foods. The wok helps since it is not flat and needs less oil. I used avocado oil. The avocado worked well. Any good oil has good results. I might add a small bit of paprika just for fun! Maybe divide the batter into smaller bowls Deep, small bowls and add different herbs and such. That might bring new, interesting flavours!!!

VEGAN CORNER

An easy recipe for TEMPURA vegetables and very healthy

VEGAN VERSION: The only substitute is the egg. Flax egg: A combination of ground flaxseeds (or chia seeds) and water helps to make a binding egg replacement to make vegan tempura. (This is for you Joanna).

34 thoughts on “Tempura Batter Recipe (Easy & Authentic)”

  1. gabychops says:
    Reply
    gabychops's avatar

    Just by looking at the ingredients, I can see, Eve, that the taste will be fantastic!

    I will use it with the vegetables, and it will be a treat! Thank you, Eve!

    Joanna

    Like

  2. cozycardreading says:
    Reply
    cozycardreading's avatar

    I have been waiting to get this recipe!! Finally, It is so-o-o-o-o good! I do try to avoid fried foods. But the tempura has little oil attached to it as it fries. That’s one thing I do like. It’s just the best Tempura. I like the carrots. That dipping sauce is not salty like other sauces I had at restaurants and catered foods. together they make music to my taste buds. Lovely! Really good. I think I’ll make this once a week. So easy to make too. YUMMM! 😋

    Like

  4. powerwear says:
    Reply
    powerwear's avatar

    Most tempura recipes are so hard to follow. Looks like you cut through the red tape. I know how good your recipes are. This is such a good idea -tempura fish! I have to say I like the lighter flour. Excited to make it. Will let you know how it goes. Thanks Eva! I know I can’t go wrong with your recipes!!!

    Liked by 1 person

  16. Simply Splendid Food says:
    Reply
    Simply Splendid Food's avatar

    Hi Cynthia,
    Thank you so much for pointing that out. I’ve now updated the recipe to include the baking powder in the right spot. I truly appreciate your patience, and I apologize for the late reply. My beloved sister, who was a beautiful and talented soul, became ill and sadly passed away during that time.

    Warmly, Eva

    Like

Leave a reply to Serene Grace Cancel reply