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wrote:
> Hello!
> Can someone explain how to fry using that batter so that the batter
> stays on after frying?
>
> I think it is called, Tempura. No? Can I also ask for a recipe for
> the batter?
>
> Thanks, from a guy now baching.
>
> Mike
>

Generally, in any kind of coating, whether it be tempura or some other
sort, the surface of the food has to be prepped to allow for the
adherence of the coating. Otherwise, the coating will come off before or
during frying.

A common mistake with batter type coatings is to have the food surface
wet. Dip it in the coating and into the fryer. The wet surface turns to
steam under the coating and the coating falls off.

Depends upon what it is that you're frying, food surface texture, flavor
and all, but use a slight dredging of flour or cornstarch first to give
a dry surface for the batter to cling to. This is also where you'd want
certain seasonings, like paprika. Applied on the outside, they'll burn
from direct contact with the oil. But under the coating, they'll be great.

There are any number of recipes floating around on the web. Also check
the Asian foods section of your mega-mart. They normally have several
different kinds of batter mix.