For me, the real secret for a super light, tempura is to make sure that everything is well chilled . The batter must be worked (a little) in a metal bowl placed in a larger bowl full of ice. A similar rule must also be applied to the vegetables or fish you want to fry: it’s much better to keep them in the refrigerator until the moment before cooking.
The very cold batter in contact with the boiling oil allows the food not to absorb too much oil, thus remaining light and frothy. This process is known as the thermal shock: The temperature of the oil should be between 170C and 180C (335F-350F) and you should make sure not overcrowd the pan. Cook the tempura in small batches, and make sure the oil comes back up to temperature before adding another batch, because cooking it at too low a heat will lead to oily, soggy results.
Most importantly, however: eat it hot and crisp, fresh from the pan. Try this amazing prawn tempura with a spicy dipping..
.you will not regret it. Fish and chips is one of my favourite dishes , the beloved British classic is in many ways exacly like a tempura.
Consisting of tender, flaky fish enveloped in a crispy golden batter, paired with thick-cut chips that are crunchy on the outside and fluffy on the inside, it's a dish that satisfies both the palate and the soul. Whether enjoyed wrapped in paper on a seaside promenade or served on a plate in a cosy pub, fish and chips still evoke a sense of nostalgia and comfort to me. Accompanied by a splash of tangy .
