fish/tempura/onion rings etc. Hit me with them please! Also any handy hints/tips for the frying process.

Tempura batter needs to be much, much lighter than conventional. Don’t have a particular recipe for general batter, kinda just make it up as I go along.

Fish: flour, eggs, beer, pinch of bicarbonate of soda. Leave to rest then dip and fry.
Tempura: flour, sparkling water (very cold) dip and fry immediately.

A light dusting of seasoned flour on fish helps the batter to hold. Use cornflour if dusting for tempura.

Nom nom.

Tempura style I use 50/50 seasoned flour/cornflour then mix up with ice-cold fizzy water to a fairly loose and lumpy consistency.

20g fresh yeast
225 self raising flour
3/4 pint bitter