Servings: 0
- Kitchen tongs
INGREDIENTS
- 1.5 pounds/700 grams skinless white fish fillets, halved lengthwise
- A small pinch of coarse salt
- Flour for coating
Batter:
- 1 cup flour
- ½ cup cornstarch
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 1 teaspoon lemon zest
- 1-1¼ cups/250-300 milliliters beer
Sauce (mix in a bowl):
- 4 heaping tablespoons mayonnaise
- 1 heaping teaspoon Dijon mustard
- 1 tablespoon chives, chopped
- 1 tablespoon shallot, chopped
- 1 teaspoon dill, chopped
- 1 tablespoon cornichons, small pickled cucumbers, chopped
- 1 tablespoon capers, rinsed and dried, chopped
- 1 tablespoon lemon juice
INSTRUCTIONS
- In a bowl, mix all the batter ingredients until the mixture reaches a consistency similar to tahini.
- Heat a deep pot of oil until it reaches a boiling temperature.
- Dry the fish pieces with paper towels, sprinkle them with a little coarse salt, coat them with flour, and dip them into the tempura batter. Place the fish into the hot oil and fry until golden brown. Remove the fish and place it on a cooling rack.