Fish and Seafood Tempura

Tempura is a Japanese style of deep-frying that uses thin batter and very hot oil to produce a light, crisp crust on anything from vegetables to shrimp to chunks of firm fish. Seafood such as halibut, whole smelt, or even oysters and vegetables including zucchini, squash, carrots, onions, and eggplant all come out covered in a tasty golden-brown crust that's indulgent and feather-light at the same time. Our recipe transforms the seafood of your choice into a tasty and beautiful meal. Any seafood will work, from squid to whole shrimp to firm fish chunks. Tempura dipping sauces are excellent accompaniments, but a good squeeze of lemon or lime is also a tangy and sufficient sauce.

When done properly, the oil in the deep fryer, or pan, stays in the deep fryer and the result is crispy tempura with only a smidge of oil in your food.​ Tempura is about preparation and speed. Have all the ingredients ready and chopped, the oil at the right temperature, and this recipe will put dinner on the table in just 30 minutes.

The secret to perfect tempura lies in the temperature difference between batter (cold) and oil (very hot) and in not overcrowding the pan. If needed, always fry in batches to ensure the perfect crispy coating on all pieces. For adventurous palates, try using tempura batter next time you're deep-frying. Use our batter on your favorite fried foods. Eat immediately, as the batter will turn soggy if you let it sit once cooked. A good deep-fry thermometer is a great tool to have at hand when frying tempura.