For extra crunch: Use ice-cold carbonated soda water.
For best batter: Heat oil at 365°F, and prep all veggies and proteins before combining batter, being careful not to over mix.
For perfectly cooked fish: Fish is done when it flakes easily with a fork.
Need Sauce? Pair with our Hurricane Sriracha Sauce!!
Please note that it is not safe to eat raw flour or batter
1. Preheat your favourite frying oil in a deep fry (365°F)
OR preheat ½ inch oil in a skillet on medium-high heat.
2. Sprinkle 3 tablespoons of the batter mixture in this bag on a plate, and dredge (coat) the patted dry protein and veggie pieces, set aside.
3. Whisk together the egg, your choice of ice-cold liquid (carbonated water, or water); and then add remaining batter mix just until combined.
4. Dip fish pieces in batter completely, let excess batter run off.
5. Slowly submerge fish in deep fry or skillet, several pieces at a time. Cook for 1-2 minutes each side, turning once.
Cook time will vary depending on size of protein, cook until golden brown and flaky. Remove and rest on a paper towel.
Favourite oil for frying at 365°F (Vegetable, Peanut, Sunflower, or Grapeseed Oil)1 Bag of H&F’s Japanese Tempura Batter Mix1 355 mL can of ICE-COLD Carbonated Soda WaterOR 355 mL of ICE-COLD water1 egg2.5 – 3lb fresh or thawed protein \ veggies, patted dry
Ingredients: *Unbleached wheat flour, *cornstarch, *sea salt, *baking powder.
Contains: Wheat.
*Non-GMO Ingredients
Ingrédients: *Farine de blé non blanchie, *amidon de maïs, *sel de mer, *levure chimique.
Contient: Blé.
*Ingrédients non-OGM
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