Tempura Wall-Eye Pike with Spicy Remoulade

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