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Gluten Free, Dairy Free Tempura Batter


2 pounds of your choice of fish fillets OR 1 1/2 pounds shrimp or scallops

2 egg whites

2 cups rice flour, divided, plus additional for dredging

1 cup seltzer water

Kosher salt, to taste

Freshly ground black pepper, to taste


In a bowl, mix together egg whites and one cup of flour. Slowely add flour until the egg is entirely absorbed. The mixture should be lumpy at this point. Very slowly, stir in seltzer water until the batter is smooth and easy to stir, but still thick enough to coat the back of a spoon when you lift it up. The texture should be slightly runnier than pancake batter. Season batter very generously with salt and pepper. To fry, dredge your seafood of choice in a small amount of the same flour you used for the batter. Shake off excess flour and dip in tempura batter. Shake off excess batter and fry in a neutral tasting high-heat frying oil, such as canola, corn, safflower, peanut, or sunflower, until batter is golden brown on all sides.

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