Always tastes great but it's NOT crispy by the time it hits the dinner table. I've tried all kinds of batters, bread crumbs, oil temperatures…should I try double frying? Help! Tyvm 😆
by hitandruntrader
6 Comments
SuddenlyTheBatman
You should at least try double frying.
As for the batters and oil temps I can’t recommend unless I know what you’ve tried.
(Like vodka in the batter is clutch for me)
Kenji has a whole section in his book about just this, though I’m leaning towards Wok and not The Food Lab
itsnotaboutyou2020
Batter: potato starch and club soda. That’s it. Make it a thin consistency.
Oil temp: 375° Fahrenheit. Only cook a couple of shrimp at a time so the oil temp doesn’t drop too much.
A quick second fry just before serving couldn’t hurt.
CupcakesAreMiniCakes
What kind of oil are you using and how deep? My family tends to fry it quite shallow, only enough oil to cover the food and in a frying pan or shallow wok type pan. Too deep and high I think can make it more difficult to maintain a high temperature? Are you using a thermometer to ensure constant temperature?
in1gom0ntoya
oil doesn’t seem hot enough for cooking. what are you frying on? also how many are you cooking at a time?
forearmman
Pop in an air fryer
kayayem
Is your tempura batter too wet? That’s what the batter looks like to me.
6 Comments
You should at least try double frying.
As for the batters and oil temps I can’t recommend unless I know what you’ve tried.
(Like vodka in the batter is clutch for me)
Kenji has a whole section in his book about just this, though I’m leaning towards Wok and not The Food Lab
Batter: potato starch and club soda. That’s it. Make it a thin consistency.
Oil temp: 375° Fahrenheit. Only cook a couple of shrimp at a time so the oil temp doesn’t drop too much.
A quick second fry just before serving couldn’t hurt.
What kind of oil are you using and how deep? My family tends to fry it quite shallow, only enough oil to cover the food and in a frying pan or shallow wok type pan. Too deep and high I think can make it more difficult to maintain a high temperature? Are you using a thermometer to ensure constant temperature?
oil doesn’t seem hot enough for cooking. what are you frying on? also how many are you cooking at a time?
Pop in an air fryer
Is your tempura batter too wet? That’s what the batter looks like to me.