I was feeling adventurous and had always wanted to make tempura. I've made a few Japanese style foods before, mainly fish fried in panko and gyozas, but I'd never tries tempura. It started out with a search for a fried fish recipe and I was browsing through Mark Bittman's gigantic cookbook "How to Cook Everything" which I picked up at the used bookstore. He says that tempura batter is one of the easiest batters to make. I don't make too many batters, but it sure is easy. The batter coats the veggies and fish and crisps up really well when dipped into the hot oil.
I served the tempura with rice, of course, a nice cucumber and radish salad, and some delicious dipping oil.
Fish and Vegetable Tempura
Adapted from "How to Cook Everything"
2 filets of tilapia cut into pieces
3 carrots, quartered
2 onions, cut into rings
Green beans, as many as you want
Any other vegetables or shrimp, etc. you want to toss in, these were all I had in the house
Oil for frying
Flour for dredging
For the batter:
1 egg yolk
1 1/2 cups ice water
2 cups flour
1) Chop vegetables and fish into pieces
5) Serve immediately and enjoy!