f desired.
Whisk together tempura batter mix, beer, and fajita seasoning
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pour water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should be lumpy.
Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat with remaining banana slices. Dust with confectioners' sugar.
ver. Serve with tempura vegetables with dipping sauce recipe below.
Vegetables
ide down and sear until crispy. Don't move the breasts
like onion rings).
Place tempura sauce ingredients in a pan
redge grouper in tempura flour then dip in tempura batter and deep fry
Decide which kind of Tempura you are going to do
t once; mix until the batter is loosely combined. (If overmixed
o coat well.
Place tempura mix in a bowl. Whisk
TO MAKE BATTER.
Pour the beaten egg
ust enough water to the batter so it's relatively thick
nd water into a pasty batter. Add the water slowly since
Firstly, follow instructions on tempura batter packet.
Slice the fish
small bowl, prepare the tempura batter according to the package directions
igh, until a droplet of batter sizzles as soon as it
ixing bowl, make up the tempura batter per the package instructions.
mall bowl until smooth. Pour tempura batter mix into a second small
o remove excess buttermilk. Place tempura batter mix in a large paper
Combine all ingredients. (seltzer water should be ice cold).
Rest the batter in the chiller for about 15 minutes.
Use as batter for seafood, meats and vegetables.
In a bowl whisk beer with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
Let sit out at room temperature for 10 minutes.
Heat oil to 375 degrees.
Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of brown paper (a brown paper bag will do for this!).
Season with seasoning salt.