Sliced onions, jalapeños or other vegetables. [2] X Research source Boneless chicken breasts (cut into strips or nuggets) or bone-in chicken pieces Fish such as cod, tilapia or haddock
Old Bay seasoning Cayenne pepper Garlic powder Italian seasoning
Choose a high smoke-point oil. Peanut, canola, vegetable and grapeseed oils are all suitable for frying. You want to use an oil that can be heated to a high temperature without smoking. [3] X Research source If you don’t have a fry thermometer, don’t use a meat thermometer. Instead, test the oil by placing a small piece of food in the pot. If it immediately starts to sizzle and turn brown, the oil is ready. [4] X Research source Cooking food before the oil is ready will result in the batter sliding off. The food will turn out greasy and wet instead of moist on the inside and crispy on the outside.
Vegetables typically need no more than three or four minutes in the pot. Smaller pieces will require less time. Raw chicken or fish may require five to fifteen minutes’ frying time, depending on how big your pieces are and whether they have bones. The center of the meat should be opaque when it is fully cooked. If the oil seems to be browning and burning the outside of the food before the inside is cooked, turn down the temperature. You want to try to keep it at a steady 350°F (176°C).
Choose a high smoke-point oil. Peanut oil is traditionally used along with beer batter for a distinctive taste. If you don’t have a fry thermometer, test the oil by placing a small piece of battered food in the pot. If it immediately starts to sizzle and turn brown, the oil is ready. [10] X Research source
Having a lot of extra batter in the pan can cause the temperature in the pot to drop, making the food pieces cook unevenly. That’s why it’s important to shake off excess batter.
Fish pieces generally need about five minutes in the pot. When the fish has turned golden brown, cut into a piece to make sure it’s opaque in the middle. If the oil seems to be browning and burning the outside of the food before the inside is cooked, turn down the temperature. You want to try to keep it at a steady 350°F (176°C).
Shrimp Crab pieces Cubed chicken, pork or steak Broccoli florets Slices of sweet potato
Special tempura fryers are available for keeping the oil at a steady temperature throughout the frying process. If you don’t have a fry thermometer, test the oil by dropping a battered piece of food into the pot. If it turns golden brown, the oil is ready to fry. [13] X Research source
Since meat will require a longer frying time than vegetables, fry the meat in a separate batch. Small pieces of meat and vegetables should need no more than five minutes’ cooking time. Cut into a piece to make sure it is done in the center before eating.
