Tempura Batter


1 egg 1
1½ cups water 375 mL
½ cup cornstarch 125 mL
pinch of salt
1¼ cups flour 300 mL


Just prior to cooking, mix egg with water and add cornstarch and salt. Gradually beat in flour until completely incorporated. Dip vegetables or fish batter, drain slightly and deep fry in fat.

by Reader's Tide's Table/by Ross Mavis

   Ross and Willa Mavis are innkeepers at Inn on the Cove in Saint John. They also host The Tide's Table Maritime Cooking Show and have written their first cookbook also called Tide's Table Maritime cooking.