{"id":6751,"date":"2021-08-15T14:57:23","date_gmt":"2021-08-15T18:57:23","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=6751"},"modified":"2023-07-26T10:24:03","modified_gmt":"2023-07-26T14:24:03","slug":"gluten-free-tempura-batter","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-tempura-batter\/","title":{"rendered":"Gluten-Free Vegetarian Tempura Seafood or Chicken"},"content":{"rendered":"

Tempura Mock Seafood, or Chicken Recipe\u00a0<\/span>
\nA delicious enticing vegetarian appetizer
\nfor entertaining or a side dish with veggies.
\n<\/span><\/span><\/strong>
\nMade from sliced fresh mushrooms. Dip them in Tartar
\nSauce or Cocktail sauce and envision being at a seafood
\nshack.<\/span><\/strong><\/p>\n

This Amazing Easy Recipe Was Originally<\/span><\/strong>
\nGlibly Titled: “Batter Fried Fish” by its author.
\nWith no image. Anyone could have passed<\/span><\/strong>
\nit right by in a newspaper column.<\/span><\/strong><\/p>\n


\nI Turned It into “Gluten-Free”<\/strong> Tempura Batter For
\nVeggie-Seafood. If you like a stronger seafood flavor,
\nstir a teaspoon kelp powder into the batter. For vegan
\nmock seafood: Make a dip of beet-horseradish mixed
\nwith ketchup to taste (for clam-or-shrimp cocktail sauce)<\/em>.
\nOR for tartar sauce, mayo mixed with a bit of chopped
\nsweet pickle relish, or any pickles.<\/span><\/p>\n

 <\/p>\n

Many years ago (prior to being gluten-free), my husband<\/span>
\nand I experienced this wonderful appetizer in an oriental
\nrestaurant. <\/span>It quickly became our favorite restaurant, just\u00a0<\/span>
\nbecause that appetizer was a free choice with dinner.<\/span><\/p>\n

\"\"\"\"<\/span><\/p>\n

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 <\/p>\n

I was sure I could figure out how to make it at home. I
\nfigured it had to be <\/span>made of flour egg and leavening.
\nBut no batter recipe I read <\/span>sounded like it would
\nresult in that light, crispy, flaky shell. Well, I did it!<\/span><\/p>\n


\nNext came: Batter-dipped Mushrooms, fish filets, eggplant,<\/span>
\nTofu, pre-softened Cauliflower, Broccoli, (kosher\/vegetarian<\/span>
\nshrimp), Wow! What a hit!\u00a0<\/span>We don’t eat fried food often. But if
\nI make it, I use avocado oil because it sustains the highest heat
\nwithout turning into trans fat.<\/span><\/p>\n

 <\/p>\n

An Exciting Party Treat And For An Occasional<\/span>
\nNew Twist For Veggies, Seafood, and Tofu Chicken.<\/span><\/p>\n

\"\"<\/p>\n

Fast-forward to today. I had copied it and pasted this
\nrecipe into <\/span>all my cookbooks, (heaven-forbid I should
\nlose it). I <\/span>decided to post it here, though not typically a
\n“treat.” (<\/span>Same reason, not to lose it!) Of course I want
\nto share it <\/span>with everyone as well.<\/span><\/p>\n


\nTempura Mock Seafood, Chicken<\/span><\/span><\/strong>
\n<\/span>
\n“2 lbs. whitefish”\u00a0 OR (any food I mentioned above)<\/span>
\n2\/3 cup oat flour<\/span>
\n1\/3 cup tapioca<\/span>
\n2 tsp. baking powder<\/span>
\n1 tsp salt<\/span>
\n1 egg separated\u00a0<\/span>
\n1\/2 a cup lukewarm water
\n<\/span>1 tbs. melted coconut oil or avocado oil.<\/span><\/p>\n


\nOPTIONAL: Flavor the flour with 1-3 tbs. of
\nyour favorite seasoning. You may add some
\nkelp powder for a mild seafood flavor.\u00a0<\/strong><\/span><\/p>\n

Cut food into serving pieces.<\/span>
\nSift flour, baking powder and salt into a bowl<\/span>
\nand remeasure into another bowl, so it’s light<\/span>
\nand fluffy.<\/span>
\nDrop a room-temperature egg yolk in the center.<\/span>
\nStir in water and oil and mix well. Batter should be\u00a0<\/span>
\nthin enough to create a thin even coating on the food. <\/span>
\nIf it seems thick like muffin batter add warm water
\na tsp. <\/span>at a time.
\n<\/span>
\nBeat the egg white until light and foamy.<\/span>
\nFold in egg white in a lifting motion keeping the<\/span>
\nbatter light.<\/span>
\nHeat 1\/3 to 1\/2 cup avocado oil to 375\u00ba in a 10″ <\/span>
\nstainless steel pan (with a thickened bottom, which<\/span>
\n helps prevent burning).
\n<\/span><\/p>\n

You do need to watch to maintain the temperature at about
\n375-F, use a stainless steel pan with a thick <\/span>reinforced bottom.
\nDon’t crowd the pot. Fry quickly so the oil doesn’t burn.<\/span><\/p>\n

You don’t need very deep oil. Just enough to almost cover<\/span>
\nwhat you’re frying. And watch it. If the coating browns too<\/span>
\nquickly, lower the heat a bit.<\/span><\/p>\n

 <\/p>\n

Dip pieces, one-by-one, into the batter, and into the<\/span>
\nheated oil.<\/span> Don’t crowd the pan or they will reduce
\nthe oil temperature and <\/span>they will come out soggy
\ninstead of crisp. Turn the pieces as they <\/span>become
\ngolden and remove, with a slotted spoon onto layers
\nof paper towel. Lower the heat if they start browning too quickly.<\/span><\/p>\n

Use as party appetizers, in salads, or a <\/span>main dish.
\n<\/span>
\n\"\"
\n\"\"<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++++++++++++<\/span><\/strong><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tempura Mock Seafood, or Chicken Recipe\u00a0 A delicious enticing vegetarian appetizer for entertaining or a side dish with veggies. Made from sliced fresh mushrooms. Dip them in Tartar Sauce or Cocktail sauce and envision being at a seafood shack. This Amazing Easy Recipe Was Originally […]<\/p>\n","protected":false},"author":1,"featured_media":6855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,440,63,75,45,74,32,423,33],"tags":[23,29,457,162,28,458,479,44],"class_list":["post-6751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-appetizer","category-dairy-free","category-dinner","category-gluten-free","category-kosher-pareve","category-lunch","category-side-dish","category-snack","tag-dairy-free","tag-easy","tag-gluten-free-tempura-batter","tag-oat-flour","tag-quick","tag-tempura-batter","tag-vegan-seafood-appetizer","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=6751"}],"version-history":[{"count":23,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6751\/revisions"}],"predecessor-version":[{"id":8236,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6751\/revisions\/8236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/6855"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=6751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=6751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=6751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}