Best Beer Batter For Tempura Recipes
FANTASTIC CRISPY TEMPURA BATTER
Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.
Provided by Kittencalrecipezazz
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl whisk beer with the rice flour until very smooth.
- Add in salt and garlic powder and cayenne (if using).
- Let sit out at room temperature for 10 minutes.
- Heat oil to 375 degrees.
- Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
- Deep-fry turning once until golden (about 3 minutes).
- Transfer to a piece of brown paper (a brown paper bag will do for this!).
- Season with seasoning salt.
EASY TEMPURA BATTER RECIPE
Try this batter on vegetables such as zucchini, green beans, mushrooms, pickles, Brussels sprouts, peppers, onion rings, eggplant, okra, and green tomatoes sliced about 1/4-inch (6mm) thick. For seafood, try shrimp, squid, crab, lobster, or any white fish such as perch or cod.
Provided by Kris Coppieters
Categories Dinner Lunch Main Course Sauces and Condiments Vegetable
Number Of Ingredients 12
Steps:
- Prep. Chill the beer or club soda. Cold temps help prevent gluten formation.
- Mix the dry ingredients in a small bowl. Beat the eggs lightly in a large bowl. Add the rest of the wet ingredients to the eggs and stir. Pour the dry ingredients into the wet and stir but don't mix aggressively as you don't want to form gluten. Some clumps of dry flour should still be floating around in the batter, and the consistency should be a bit thinner than pancake batter. When you dunk something in it, the batter should coat the food thoroughly as excess batter gradually drips off. The batter should not be so thin that it immediately sheets off the food. If you need to thicken it, gently stir in more flour. To thin it, add beer, club soda, or water.
- Fire up. Preheat a 1-inch (2.5cm) depth of oil to 375°F (191°C), preferably in a cast-iron Dutch oven on your grill.
- Dunk the vegetables or seafood into the batter. Stir until coated. Note that if you are frying peppers or other pods (like okra), poke some holes in them so they don't explode.
- Cook. With tongs, pull the vegetable or seafood out, let some of the excess batter drip off, and slip the vegetables or seafood into the oil. Try to cook pieces of similar thickness together so they are done at the same time. Do not crowd the pot or the oil temperature will drop too low. Try to keep the oil temp above 325°F (163°C). Flip the vegetables or seafood often and fry until the batter is pale golden in color, 1 to 2 minutes. If you are doing chicken this way, fry until the white meat reaches an internal temp of 160 to 165°F (71° to 74°C) or the dark meat reaches 170 to 175°F (77° to 79°C). Don't worry about the internal temperature of veggies and seafood. They will be safe when the batter is golden. When done, lift the food out with tongs or a spider strainer and spill them onto the grate or paper towels to drain and drip dry for a minute or two.
- Serve. Sprinkle with coarse salt and serve. Scoop out any bits of fried batter left in the oil before the next batch goes in. These crunchy bits are called tenkasu and can be used in sandwich wraps, as toppings for noodle dishes, and as garnishes for soups.
TEMPURA BATTER
This easy to make tempura batter recipe will soon have you frying up fresh vegetables, shrimp, and so much more.
Provided by Stephanie Manley
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl. Know you can fry up vegetables, seafood, or anything else you desire.
- Heat vegetable oil to 350 degrees.
- Dip vegetables into the batter, and deep fry the vegetables until they are a pale golden brown.
- Drain cooked vegetables on a wire rack.
Nutrition Facts : Calories 142 kcal, Carbohydrate 28 g, Protein 2 g, Fat 1 g, Sodium 19 mg, Fiber 1 g, ServingSize 1 serving
BEER-BATTER TEMPURA
Categories Shellfish Vegetable Appetizer Fry Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
- In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
- Serve tempura with soy sauce.
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
TEMPURA BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g
EASY BEER BATTER
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Provided by chrisBadenoch
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.5 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 797.3 mg, Sugar 0.1 g
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