- 5 ounces unbleached cake flour
- 5 ounces white rice flour
- 1 1/2 quarts vegetable oil
- 1 large egg, beaten
- 1 1/2 cups cold seltzer water
- 1/2 cup vodka
- 5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices
- Kosher salt
- 1/4 pound fresh green beans, trimmed
- 8 stems flat-leaf parsley
- 1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined
- 1/2 pound tilapia fillets, cut into 1-inch pieces
Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.
Cook's Note: Tempura may be held in a 200 degree F oven for up to 30 minutes, though texture is compromised.
Recipe courtesy Alton Brown, 2010
Recipe courtesy of Emeril Lagasse