Gently blend Tempura batter mix (code 07230) with ice cold water. Do not over blend because some batter lumps are good as it will provide extra visual appearance to final product. Clean shrimp and dust with dry Upper Crust Tempura Batter mix. Then dip in prepared Tempura Batter and deep fry until done. For extra
Lightly blend Authentic Japanese Panko (code 01020) with minced garlic, olive oil, Parmesan cheese and crumbled dried thyme and lemon pepper into a light paste. Press Panko mixture on top of fish fillets (halibut, salmon or any high quality firm whitefish). Bake in a 350 degree oven until fish is tender and the panko is
Spray vegetable oil on Authentic Japanese Panko (code 01020). Gently mix in salt, coarse ground black pepper, granulated garlic, oregano, Parmesan cheese and melted butter; set aside. Dip peeled shrimp (16-20 ct. size) in beaten eggs then roll in seasoned Panko mixture; place on cookie sheet. Sprinkle with paprika and bake at 350 degrees until
Start with 2-3 oz of cod fillet, rinse in cold water and dust in dry Tempura Batter mix (code 07230), shake off extra and dip in prepared Tempura batter made with a strong lager beer instead of water. Deep fry at 350-375 degrees until golden brown. For more beer flavor soak the fish in beer
Skewer medium size peeled and deveined shrimp on wooden skewers. Dust skewered shrimp with dry Tempura Batter Mix (code 07230). Dip in prepared Tempura Batter. Roll in Authentic Japanese Panko (code 01020). Deep fry until golden. Serve with various dipping sauces. Coated Shrimp can be pre-staged.