2 eggs
1 cup (250mls) iced water
1 cup (125gm) plain flour
Beat eggs and water until frothy, add flour, beat until blended. Keep iced until using.
The secret to a good tempura batter is that it is freshly made and cold. For best results the batter should be made just prior to cooking.
I’ve also tried it with light beer instead of water.
The fat should be very clean and hot. To test the right temperature, a small square of bread should brown in 50 seconds.