McCormick Golden Dipt Tempura Seafood Batter Mix, 8 oz — Crispy Japanese-Style Tempura at Home

Bring authentic tempura flavor home

Turn ordinary meals into a crave-worthy moment with McCormick Golden Dipt Tempura Seafood Batter Mix. This 8 oz blend is crafted with a thoughtful mix of wheat and rice flour and contains no MSG, helping you crisp seafood and vegetables while letting natural flavors shine. The result is a light, delicate coating that stays tender inside with a satisfyingly crisp exterior.

The batter is designed to deliver a balanced bite when fried, offering a texture that’s airy and crisp rather than heavy. The inclusion of rice flour helps create a slightly lighter crust, while wheat flour provides the structure you expect from a classic tempura. This versatility makes it a reliable base for weeknight dinners and weekend get-togethers alike.

What makes this mix stand out

• Japanese-style tempura batter in a convenient mix—no guesswork required.
• Perfect for seafood like shrimp and white fish, as well as assorted vegetables.
• No MSG, with a blend of wheat and rice flours for a crisp, light crust.

Three simple steps get you from pantry to plate in minutes: stir the batter mix with water, dip your choice of seafood or vegetables, and fry until the coating turns a beautiful golden. With practice, you can achieve consistent results that resemble restaurant tempura at home.

• Step 1: whisk the mix with water to form a smooth batter.
• Step 2: dip cleaned seafood or vegetables to coat evenly.
• Step 3: fry in hot oil until the coating is crisp and golden.

Consider this mix a flexible kitchen staple. It’s convenient for quick appetizers, a crisp topping for bowls, or a playful side dish. While outcomes depend on oil temperature and batch size, many home cooks enjoy a reliably light, golden finish that complements a variety of sauces and dipping batters.

With McCormick Golden Dipt, you can explore a simple, sensory-friendly way to recreate a tempura bar vibe at home. Stock up for seafood nights, veggie-only plates, or experimental starters—the possibilities are limited mainly by your imagination and preferred fry-time resonance.