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
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!