Recipe courtesy of Joey Altman

Tempura Wall-Eye Pike with Spicy Remoulade

  • Level: Intermediate
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: 4 servings
Save Recipe

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

  1. For the batter: Mix everything in a bowl until smooth.
  2. Heat oil in a large pot to 375 degrees F.
  3. Dip pieces of fish in the batter and then drop in oil and fry until golden brown.

Remoulade:

  1. Mix everything together in a bowl.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Fish Fry

Lemon-Pepper Capellini

Stuffed Whitefish: Pescado Blanco Relleno

Grilled Baby Lamb Chops with Crispy Rosemary

Lamb Shish Kabobs

Three Sisters Saute with Sage Pesto

Braised Escarole with Garlic and Lemon

Spaghettini Squared: Pasta with Olive Oil, Garlic, and Zucchini

🤤 More Drool-Worthy Recipes