This batter is best with seafood items that are on the thin side; a thick chunk of halibut would not showcase the delicacy of tempura.
2 medium eggs
1 1/4 cups sifted cake flour
1. Break the eggs into a measuring cup and beat lightly. Pour in enough ice water (leaving the ice behind) to measure 1 1/3 cups of eg1/4-water mixture; blend the water and egg very lightly, with just a few strokes of a fork.
2. Turn mixture into a mixing bowl, and add the entire amount of flour to it. Working with chopsticks, combine liquid and flour very lightly- a few strokes should do it. (You want a lumpy batter- even a batter with some unmixed flour clinging to the side of the mixing bowl.) Use immediately.
Note: When ready to cook, dry fish or shellfish well, coat lightly with flour, and then dip in the batter. Let excess batter drip off, then fry fish in 360degrees vegetable oil until golden brown outside, just cooked within. Serve immediately.
This batter is best with seafood items and vegetables that are on the thin side; a thick chunk of halibut would not showcase the delicacy of tempura. Thin Fillets (like flounder fillets) and small pieces of shellfish (oysters, mussels, and shrimp that have been shelled and butterflied) work best. Make the batter immediately before using; do not let it rest. Makes enough batter for 2 pounds of seafood or vegetables.