2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes


At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....


  Tempura Batter with Panko Crumbs

    with Walleye and Rock Shimp

  • This is the ultimate coating for crispy fried fish or shrimp! You can also use this batter on just about anything you like, even chicken and veggies.
  • This recipe is a little heavy for four servings but it tastes so good with Terry's Vietnamese sauce that it will turn out to be just barely enough.

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup ice water
  • 2 teaspoons tumeric
  • 3 cups panko crumbs-in a separate bowl
  • 2 pounds walleye, skinned, boned and cut into pieces
  • 2 pound  peeled rock shrimp or other small peeled shrimp
  • 1 tablespoon lime zest
  • 2 teaspoons kosher salt
  • 1 tablespoon turbinado sugar

  • Mix lime zest, kosher salt, and turbinado sugar, set aside.
  • Combine flour, cornstarch, baking soda, baking powder, salt and tumeric.
  • In a medium bowl, whisk egg, pour in ice water and stir in flour mixture just until mixed, should be slightly lumpy.
  • Heat canola oil in heavy sauce pan. Oil should be about 3 inches deep, temperature 375 degrees. Dip fish or shrimp in batter, quickly roll in panko crumbs. Place carefully in hot oil, cook on both sides until golden brown, about 2 minutes per side.
  • Place cooked fish on paper towel covered plate. Sprinkle lime zest, kosher salt and sugar mixture on hot fish immediately,
  • Serves 4 to 6 people. Enjoy!


Dirk's Fish and Gourmet Shop © 2009