Quixdraw Loc: x

This is one of the very few dishes messy enough (or I'm sloppy enough) that I wear an apron. That doesn't bode well for photos on the fly. Normally I make the batter and sauce, but having planned this dinner, I had store bought. This Dynasty Batter mix is the best I've used, and better than my home made. Had less fish in the freezer than I thought, so just shrimp, scallops and cod. I like to slice the shrimp lengthwise and push the tail thru the cut - attractive and it cooks well. Even nice for shrimp cocktail. Odd ingredients we like, red bell pepper and red onion, the onion particularly nice. The ingredients and the batter should be very cold, keep ingredients in the fridge under saran till everything else is ready. I use two bowls with ice and ice water between for the batter. Here is the setup. The traditional bamboo mat for draining is essential. Temp around 375°. Some pieces with just batter others with panko after battering. I add a little beer, grated fresh ginger and a dash of crushed red pepper to the tempura sauce. As predicted, I didn't get photos of everything. D750 AF S Nikkor 24-85 1:3.5 4.5 G ambient light.

nimbushopper Loc: Tampa, FL

Oh man, that looks very good!

UTMike Loc: South Jordan, UT

Do you cater?

Quixdraw Loc: x

Many thanks!

Quixdraw Loc: x

Nah, geographically undesirable, besides a friend of mine nearby does run a catering business as a sideline.

Curmudgeon Loc: SE Arizona

Great shots. We are having tempura on Friday and I never thought about red bell peppers. Question to all: Can you batter and fry tomatoes?

Quixdraw Loc: x

If you are thinking of Cherry Tomatoes, haven't done it, but my gut says they might pop, and in hot oil, potentially nasty. I have used Broccoli, Asparagus, Sweet Potato, Green Onions, all kinds of Mushrooms. Fish I didn't have on hand that is excellent, slices of Tuna Steak, pieces of Rock Lobster tail, Squid in several varieties. At the end, if you have Shrimp, green onion and batter left, mix together and ladle it onto the oil in a large cake. Kakiage!

Curmudgeon Loc: SE Arizona

Actually I have a large tomato I was thinking about slicing and and dipping in tempura batter. Kind of like fried green tomatoes

Quixdraw Loc: x

Worth a try - I'd go with a firm one. Good idea, may try it next time. Please let me know how yours works out.

Papa j Loc: Cary NC

Well done looks delicious well worth the effort

Joe

Quixdraw Loc: x

Thanks very much!

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

Ahhhh! YES! Real Tempura! Love your variety here, Quixdraw....

Your series images are, once again, Outstanding!!

Quixdraw Loc: x

Thank you very much!

Tito14 Loc: Central Florida

Looks fantastic. Great job! Do you cater second request. Lol well done

Quixdraw Loc: x

Thank you! Same answer, but if I did, Tempura wouldn't be in the menu list. Even in the old days when there were tempura bars in Japanese Restaurants, it was all a Pro could do to keep up with 4 or 5 customers at the bar and Table orders!