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
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.
Remoulade:
- Mix everything together in a bowl.
