YO! TEMPURA!
Tempura is a Japanese dish consisting of various kinds of fish, vegetables and shellfish coated in a light batter and deep-fried. But you knew that didn't you? Tempura is quick to prepare and make, and is a brilliant supper dish for weekdays. I particularly like aubergine batons, king prawns, squid and sweet potato done this way. If I'm at Yo! Sushi, where, if dining with my son, I can be guaranteed to spend no less than £40 on a lunch which is basically self-service, I usually order the soft-shell crab in tempura. You can make your own tempura at home. You don't need specialist equipment, though a deep-fat fryer is useful; otherwise, use a deep frying pan or saucepan filled with vegetable or sunflower oil. The only other proven tricks are to use ice-cold water, preferably fizzy or soda, to make the batter and not to beat the batter too much - it should be lumpy as this encourages air bubbles to form and keeps it light and crispy. Keep the pieces to be fried fairly small