{"id":16942,"date":"2019-01-22T15:43:55","date_gmt":"2019-01-22T22:43:55","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=16942"},"modified":"2023-10-16T18:23:38","modified_gmt":"2023-10-17T01:23:38","slug":"tempura-batter","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/tempura-batter\/","title":{"rendered":"Tempura Batter"},"content":{"rendered":"<ul>\n<li>This batter is good for both chicken and fish.&nbsp; The trick is to &#8220;make it too thin&#8221; &#8211;&nbsp; It should be the consistency of lightly whipped cream.<\/li>\n<\/ul>\n<p><strong><span style=\"font-size: 18pt;\">Recipe One<\/span><\/strong><\/p>\n<ul>\n<li>2 large eggs (well beaten)<\/li>\n<li>1 C AP flour<\/li>\n<li>1 C ice cold beer<\/li>\n<li>1 TBL buttermilk or whole milk<\/li>\n<li>1\/4 TBL corn starch<\/li>\n<li>1 tsp baking powder<\/li>\n<li>OPT:&nbsp; Dijon mustard, garlic powder, onion powder, cayenne pepper, salt and pepper to taste<\/li>\n<\/ul>\n<p>Mix with minimum of agitation<\/p>\n<p>When you are ready to fry, your oil should be 360\u00ba &#8211; 385\u00ba<\/p>\n<p>Cut cross hatches in the meat to help the batter to stick.&nbsp; Dredge your chicken or fish in flour, then dip it into the batter. Sea bream is a good choice of fish.<\/p>\n<p>This is also good for onion rings and fried vegetables<\/p>\n<p>Let drain a few seconds, then put it GENTLY into the hot fry oil.<\/p>\n<p>Cook fish about 3-4 minutes at about 385\u00ba&nbsp; Cook chicken about 10 minutes.&nbsp; Batter can be closer to 360\u00ba for chicken &#8211; since it will be cooking for a longer period.<\/p>\n<ul>\n<li>Don&#8217;t overcrowd the pan, and skim out fried batter bits<\/li>\n<li>Don&#8217;t stir while frying, just flip over after 1-2 minutes<\/li>\n<li>Let come back to heat between batches<\/li>\n<li>Sound will change from a sizzle to a crackle<\/li>\n<li>When bubbles stop, it is done cooking<\/li>\n<\/ul>\n<p><strong><span style=\"font-size: 18pt;\">Recipe Two<\/span><\/strong><\/p>\n<div class=\"loc section-content section__content \">\n<div id=\"structured-ingredients_1-0\" class=\"comp structured-ingredients\">\n<ul>\n<li><span data-ingredient-quantity=\"true\">1<\/span> <span data-ingredient-unit=\"true\">cup<\/span> <span data-ingredient-name=\"true\">all-purpose flour &#8211; better cake or pastry flour (low protein)<br \/>\n<\/span><\/li>\n<li><span data-ingredient-quantity=\"true\">1<\/span> <span data-ingredient-unit=\"true\">large<\/span> <span data-ingredient-name=\"true\">egg<\/span><\/li>\n<li><span data-ingredient-quantity=\"true\">1<\/span> <span data-ingredient-unit=\"true\">cup<\/span> <span data-ingredient-name=\"true\">water<\/span><\/li>\n<li>1 TBL cornstarch<\/li>\n<li><span data-ingredient-name=\"true\">Ice cubes<\/span>, for chilling the water<\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Gather the ingredients.<\/li>\n<li>In a small bowl, sift the flour and cornstarch together once or twice to remove any clumps and to make it light and soft. Set aside.<\/li>\n<li>In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.<\/li>\n<li>Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.<\/li>\n<li>Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy.<br \/>\nREADY TO COOK<\/li>\n<li>Heat oil to 355-360\u00ba<\/li>\n<li>Dip pieces in flour, then in the tempura batter. Let drip a bit.<\/li>\n<li>Slide into hot oil<\/li>\n<li>Serve immediately with a dipping sauce<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<div id=\"mntl-sc-block_3-0-27\" class=\"comp theme-recipetip text-passage mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">&nbsp;<\/div>\n<div id=\"mntl-sc-block_3-0-28\" class=\"comp theme-recipetip text-passage mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">\n<div id=\"mntl-sc-block-callout-body_1-0-1\" class=\"comp text-passage mntl-sc-block-callout-body mntl-text-block\">\n<div id=\"mntl-sc-block_3-0-29\" class=\"comp theme-question text-passage mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">&nbsp;<\/div>\n<div id=\"mntl-sc-block_3-0-30\" class=\"comp theme-question text-passage mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">&nbsp;<\/div>\n<div id=\"mntl-sc-block_3-0-31\" class=\"comp theme-question text-passage mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">&nbsp;<\/div>\n<div id=\"mntl-sc-block_3-0-32\" class=\"comp theme-question text-passage mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">&nbsp;<\/div>\n<div id=\"mntl-sc-block_3-0-33\" class=\"comp theme-question text-passage mntl-sc-block lifestyle-sc-block-callout mntl-sc-block-callout mntl-block\" data-tracking-id=\"mntl-sc-block-callout\" data-tracking-container=\"true\">&nbsp;<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This batter is good for both chicken and fish.&nbsp; The trick is to &#8220;make it too thin&#8221; &#8211;&nbsp; It should be the consistency of lightly whipped cream. Recipe One 2 large eggs (well beaten) 1 C AP flour 1 C ice cold beer 1 TBL buttermilk or whole milk 1\/4 TBL corn starch 1 tsp &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tempura-batter\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tempura Batter&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129],"tags":[],"class_list":["post-16942","post","type-post","status-publish","format-standard","hentry","category-part-of-another-recipe"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=16942"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16942\/revisions"}],"predecessor-version":[{"id":23181,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16942\/revisions\/23181"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=16942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=16942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=16942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}