Tempura Fish Nuggets

Tempura Fish Nuggets

¾ cup plus one tablespoon all-purpose flour
¼ cup corn flour (not corn meal, use masa harina if you can’t find corn flour)
1 tablespoon corn starch
½ teaspoon kosher salt
1 ½ cups seltzer water, refrigerated
And so on.

  • First of all. The trick to perfect tempura is to have extremely cold batter and very hot oil. The resulting fried product will have the perfect crispy light coating. Batter temperature and oil temperature are critical to success.
  • And then, Take a small stainless-steel bowl and add both flours, corn starch and salt and whisk. Then put the bowl into the freezer for 20 minutes.
  • And now, Heat oil in a wok or other pan to 375 degrees F and try to keep it at that temperature.
  • Original Article: https://www.afamilyfeast.com/tempura-fish-nuggets/

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