After living in So. Louisiana, I found a product I like called Fish-Fri. I
like Shrimp-Fri and Oyster-Fri and Chicken-Fri, too. My question is: does
this make a good tempura batter, having finely ground corn, or does good
rice flower make better tempura. Rice flour tempura is
sooooooooooooooooooooooooo bland compared to So. Louisiana Fish fri.

Steve

SteveB wrote:
>
> After living in So. Louisiana, I found a product I like called Fish-Fri. I
> like Shrimp-Fri and Oyster-Fri and Chicken-Fri, too. My question is: does
> this make a good tempura batter, having finely ground corn, or does good
> rice flower make better tempura. Rice flour tempura is
> sooooooooooooooooooooooooo bland compared to So. Louisiana Fish fri.
>
> Steve

Add seasoning like the Fish-Fri in all probability has and the rice
flour tempura shouldn't be bland. Most any batter is going to be bland
unless you season it.

Personally, I use Drum Rock Fish-Chick batter mix, though I have to have
it shipped to me now that I'm in TX since it seems to have no
distribution outside of the northeast.