Recipe courtesy of Joey Altman

Tempura Wall-Eye Pike with Spicy Remoulade

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


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



  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.


  1. Mix everything together in a bowl.