Fantastic Crispy Tempura Batter

From: Tina Poe

On Jun 28, 2009

Great recipe. If you dredge the fish in a light coating of seasoned rice flour before putting in the batter, the batter will adhere much better and will stick to the fish better.

From: Thuan V. Nguyen

On Jan 28, 2009

Good batter. It doesn't coat as expected. But the tempura stayed crispy as stated. Thank you.

From: Joanie Biddulph

On Jul 10, 2006

This was terific! The shrimp stayed light and crispy right to the last one on the platter. I used really large shrimp--8 to 12 size, and the only thing I changed on the original recipe was that I dipped my shrimp in additional flour to make sure the batter clung.--Worked great! Thanks so much.

From: Merrie Melody

On Apr 25, 2007

This was a relatively easy batter to make, although I used extra virgin olive oil instead of vegetable oil. I used a Founders Dry hopped Pale Ale; the batter will pick up the taste of whatever beer you use, so choose something you enjoy tasting. Everything stayed very crispy, even an hour or so after cooking. I made fish and vegetables, which was a big hit with the family.