Tempura Ingredients
2 Cups Cake Flour
¼ Cup corn starch
2 tsp. baking powder
*Mix dry ingredients to combine evenly and divide in half into separate mixing bowls
To make the batter - Add to 1 mixing bowl:
1 whisked egg (optional)
1 ½ cups ice-cold water + ice cubes
Tempura Directions
If using egg add to dry ingredients first and then add ice water a little at a time gently stirring. Continue to add ice water and gently stir until a thin batter is achieved. Do not overmix. Small lumps are ok. Should be the consistency of a thin pancake batter.
Make fresh just before frying
Taco Ingredients
8 flour tortillas
8 crappie filets
Salt & Pepper
Tempura batter – Recipe above
1 whole avocado
1 cup cabbage slaw or shredded lettuce
Pico de Gallo – Diced tomato, onion, cilantro, lime juice
Spicy Mayo – mayo mixed with Sriracha and lime juice to taste.
Sliced Jalapeños
Fresh Cilantro
Taco Directions
Preheat frying oil to 350 - 360 degrees
Season crappie fillets with salt and pepper. Dip into dry ingredients, shake off excess flour and dip into the batter.
Place battered fish into hot oil being careful not to splash. Let fry in oil for 3-4 minutes until cooked through. Remove from oil and place on the paper towel to remove excess oil.
Warm tortillas and build tacos according to taste. Endless options for ingredients.