Anything battered is a hit in our household (the husband is Scottish, I cast no aspersions here but, well, you know..). Over time, my light and hardly noticable Tempura Batter has adapted to meet our domestic tastes, so yes, it is more chip shop than Tokyo but still delicious. Made to a fairly typical recipe, but thicker, just 3oz plain flour, 1 tbsp cornflour, pinch of salt, enough ice-cold sparkling mineral water (or lager beer) with a few ice cubs to form a thick paste like batter (or much thinner if you want to be more authentic) whisk roughly – a few lumps are okay. Fry.