If made correctly I love almost anything cooked in tempura, give me some squid dipped in the lightest of tempura and quickly fried and served with a lime mayonnaise, I’m happy 

The tempura is an absolute doddle to make, and should be thin 


100g of plain flour 

25g of cornflour 

1 teaspoon of baking powder 

Good pinch of salt 

250ml of cold sparkling water 


1. Mix together all the dry ingredients and then whisk in the sparkling water to make a smooth batter

2. Preheat your fryer or pan of oil to 185c 

3. Dip whatever is your choice, prawns, squid, fish goujons, vegetables etc into the batter and then lower carefully into your hot oil 

4. Once golden brown, lift out, drain on kitchen towel

5. Serve hot with whatever sauce you like, mayonnaise, chilli, hoisin 

Easy, see I told you 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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