Tempura Batter with Panko Crumbs with Walleye and Rock Shrimp


This basic tempura batter will work with any fish or seafood you want to fry.

  • 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 turmeric

  • 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 turmeric.

  • 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 saucepan. 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!