Once you’ve mastered this basic tempura batter recipe and perfected your frying technique, you can always experiment with ...

At tempura restaurants ... Holding the shrimp by the tails, dip them into the batter before placing them in the oil. Fry until cooked through (about a minute), then drain on paper towels.

To make the batter, put the cornflour ... They should all float as they fry. Remove the tempura scallops with the slotted spoon and drain on kitchen paper. Continue frying the remaining scallops ...

That’s the fast-food juggernaut’s new creation, the Chicken Big Mac, and it lands at participating restaurants on Thursday, ...

Coat with batter and deep-fry in 160-degree oil for 2 minutes. When tempura is being fried, the batter comes into contact with the hot oil and the water content evaporates instantly, creating ...

If you visit a tempura omakase restaurant ... of shelled shrimp (avoid the frozen ones, though). This batter is light and delicate, but please follow the instructions carefully.

A special restaurant chain in Japan has some of the freshest seafood you can find. There's a catch, though: You'll be fishing ...

McDonalds has introduced the Chicken Big Mac to U.S. menus for a limited time, swapping its iconic beef patties for ...

Getting the perfect fried fish without too much grease at home can be a challenge, and that's where the air fryer comes in.

To limit the gluten in batter, we keep everything very cold. Freezing flour might sound like a bizarre thing to do (and it is) but it was a tip given to me by a tempura chef many years ago.

Following an extensive $4 million renovation this summer, Marion has reopened its doors, kicking off a new era for the nearly ...