Tempura batter is a bit different than beer batter used on most deep-fried seafood. It is a thinner batter used for food requires quickly fried for crisp and food to cook through to prevent it from absorbing too much oil. Also tempura tastes clean, fresh and delicate. It also adapts well to cut up vegetables, like sliced potatoes, yams, bell pepper, eggplants as well as cod, white fish, salmon, shrimps, scallops, oysters and more.
The batter is usually consisted of flour, egg yolk and ice water. It has to be used quickly and under mixed to avoid gluten forming.
1½ cups all-purpose flour
1/3 cup cornstarch
1½ teaspoons sea salt
1½ cups Ice cold club soda/water
In a mixing bowl stir all-purpose flour, cornstarch and salt to combine well together. Add 2/3 cup of club soda and stir lightly with a fork until combine. Add the remaining club soda mixing quicky, do not fuss about the lumpiness.
Dip and coat meats or vegetables/fruits lightly and then cook in hot oil at 350°F until food is tender and golden brown, about 4-5 minutes. Drain and serve.