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Print this Recipe    Fish Tempura

Cod Tempura with Spicy Ginger Soy Dip

1 lb. cod filets cut lengthwise into strips about 2 to 3 inches long by
1/2-inch wide (makes about 25 pieces)

1/2 cup flour
1 Tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
2 egg whites
1/2 cup beer
peanut oil for deep frying

In a small bowl whisk together 2 Tbsp hoisin sauce, 1 T. mushroom
soy sauce, 3 Tbsp soy sauce or tamari, 1 Tbsp water, 2 Tbsp julienned
fresh ginger, 1 or 2 tsp hot chile sauce, dash of Thai fish sauce
(nam pla).

Make sure the cod pieces are thoroughly dry and set aside. Make
the tempura batter by whisking flour, cornstarch, baking powder,
salt in a medium bowl and whisking in egg whites and beer. Let sit
in the refrigerator about 30 minutes.

Pour peanut oil into a deep saucepan to the depth of about three
to four inches and heat on high until a bread cube dropped into
the oil immediately sizzles.

Coat three or four cod pieces with tempura batter letting excess
drip off. Drop into hot oil and fry, turning once, until golden
brown (don't crowd the oil with more than four at a time). They
cook quickly. Remove with slotted spoon and drain on paper towels.
Keep warm in the oven until all pieces are cooked. Serve immediately
with dip.

Serves 4 to 6.

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