139 battered fish Recipes

flour, cornstarch, baking soda, baking powder, salt, water, egg

olive oil for frying, red onion, sliced and separated into rings, balsamic vinegar, plain dry bread crumbs, self-rising flour, halibut

batter, egg, ice cold club soda or water, shrimp and vegetables, shrimp (16-20 count ), as needed ... all purpose flour, as needed ... oil for frying, button mushrooms, stems removed, zucchini, cut diagonally into 8 slices, lotus root (can find in asian stores), sweet potato, cut diagonally into 8 slices, tentsuyu sauce, dashi (fish stock), soy sauce, mirin

vegetable oil for frying, flour, cornmeal, garlic salt, garlic powder, ground cinnamon, brown ale (such as newcastle ), cod fillets, cut into pieces

plain flour, salt, butter, melted, soda water or 1 cup beer

buttermilk baking mix, beer, salt & pepper, garlic powder, to your taste (optional)

egg, beaten, oil, cold beer, flour, flour, salt, white pepper

all-purpose flour, cornstarch, salt, curry powder, garlic powder, baking powder, egg, water , maybe a bit more, mustard

all-purpose flour, corn flour, cornstarch, baking powder, baking soda, salt, garlic powder, onion powder, paprika, white pepper, beer or water

eggs, beer, milk, pastry flour, baking powder, baking soda, cornstarch, salt to taste, ground black pepper to taste, garlic powder, cod fillets, vegetable oil for frying

alligator meat, cut into 1/2-inch cubes, fish batter, for coating (see *cook s note), cooking oil, for frying, salt and freshly ground black pepper, suggestions : various dipping sauces such as remoulade, mustard, or cocktail

shark, baking powder, flour, water, white vinegar, salt, oil (for frying )

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

self-raising flour, bicarbonate of soda, turmeric, salt and pepper, soda water or beer, white wine vinegar

buttermilk, garlic salt (to taste), eggs, lightly beaten, salt, tabasco sauce (to taste), pepper , lots to taste, worcestershire sauce (to taste), self-rising flour

all-purpose flour, cornstarch, baking soda, baking powder, salt, dill weed (optional), ice water, fresh lemon juice