Homemade Tempura Batter

Homemade Tempura Batter

Homemade Tempura Batter

Recipe by Lucy ChesnaCourse: DinnerCuisine: MexicanDifficulty: Moderate
Servings

12

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

33

kcal
Total time

55

minutes

Homemade Tempura Batter can be used anything like fish, chicken and veggies

Ingredients

  • The fish has to be patted dry for the batter to stick or it won’t work
  • 3 tablespoons unflavored whey protein ( or flour, GF Flour, rice flour)

  • 1/4 teaspoon xanthan gum

  • 1/4 teaspoon baking powder ( or 1/2 teaspoon baking soda)

  • 1 egg

  • Pinch of salt and pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 1 teaspoon paprika

  • 1/4 teaspoon chili powder

  • 2 tablespoons of soda water

Directions

  • Mix the ingredients together and let it sit for a minute then mix again. If it’s still too thick than add more water.
  • Pat dry the fish (or shrimp) really well. Dredge the fish into the wet mixture and let it set for about 10 minutes and frigerated
  • Remove the fish from the wet batter and start frying your fish in avocado oil
  • Deep fry 350 degrees until golden brown

Notes

  • The batter can be used for other meats and veggies just omit the seasonings completely except for the salt
  • You can also make this a dry rub for the fish or shrimp just omit the eggs and soda water
  • To make it Vegan, replace the egg with egg replacer or flaxseed with water
  • If you want to bake, preheat at 375 for 20 minutes and broil for 5 minutes till golden brown

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