"Stormmee" > wrote:
> thanks, Lee
> "Nick Cramer" > wrote in message
> >> >> []

> > Tempura batter. Extracted from "Japanese Cooking, A Simple Art," by
> > Shizuo Tsuji. Page 235, et seq.
> >[]

I should have added:

Heat your oil (peanut is good) to 360 to 400 F.

Pat your fish dry, then dredge it in some rice flour (not listed above).
Shake off the excess, then dip it in the batter, and shake off the
excess again.

Lower into oil and fry until golden, turning occasionally. Don't crowd
the pan [it'll lower the heat - Nick], drain on paper towels, and sprinkle
with salt and white pepper.

This is also good for shrimp, vegetables and chiles rellenos.

ENJOY!!!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/
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