Recipe courtesy of Joey Altman

Tempura Wall-Eye Pike with Spicy Remoulade

Name: Tempura Wall-Eye Pike with Spicy Remoulade
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Level: Intermediate
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 4 servings

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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

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.