Tempura Wall-Eye Pike with Spicy Remoulade

Total Time:
35 min
Prep:
30 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Tempura Batter:
  • 1 egg
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon baking powder
  • 1 cup beer
  • 2 pounds wall-eye pike fillets, skinless and boneless, cut in strips 1-inch thick
  • 2 quarts vegetable oil, for frying
  • Remoulade Sauce, as an accompaniment, recipe follows
  • Remoulade:
  • 1 cup mayonnaise
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped red onion
  • 1 tablespoon minced green onion
  • 1 tablespoon chopped Gherkin pickles
  • 1 tablespoon chopped dill,
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon cayenne pepper or hot sauce
  • 1 lemon, juiced
  • Salt
Directions
Tempura Batter:

For the batter: Mix everything in a bowl until smooth.

Heat oil in a large pot to 375 degrees F.

Dip pieces of fish in the batter and then drop in oil and fry until golden brown.

Remoulade:

Mix everything together in a bowl.


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