am considering this for later this week, not sure but it is sounding very
attractive, what i am wondering is if i could use the flour made of chic
peas for this along with the rice flour, Lee
"Nick Cramer" > wrote in message
...
> "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!!!
>
> --
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