Recipes Tempura Chef Lucia Watson October 12th, 2011 | More From Chef Lucia Watson Share1 Tweet Email Share on Facebook.Share on Twitter.Share on Google+Tempura Small crappies and, particularly, bluegills are my favorite tempura fish, although many people prefer perch. Any panfish will do—as will finger-sized strips cut from the fillets of larger fish. Serve with our Ginger Dipping Sauce. For the tempura (serves four) . . . 12 small panfish fillets, patted dry Assorted fresh, seasonal vegetables of your choice cut into large pieces—green & red bell peppers, asparagus, mushrooms, red onions, snow peas, sweet potatoes For the batter . . . 2 eggs 2 c. sifted all-purpose flour 2 c. ice-cold beer (or water) extra flour for dipping, mixed with salt & pepper » Set up the ingredients in the frying area in assembly-line fashion: (1) prepared fish and vegetables, (2) flour for dipping, (3) batter, (4) fryer with oil, and (5) pan lined with paper towels to drain finished tempura. » To make the batter, beat the eggs slightly, then add ice-cold beer (or water) and mix lightly. Add the flour and beat a few times with a fork or until the ingredients are loosely combined. The batter should be lumpy. Heat the oil to 360°F. » Dip the fish and vegetables in flour, shake off the excess, and dip them in the batter. Slide the pieces into hot oil and fry until golden—about 3 to 4 minutes. Drain on paper towels and serve at once with dipping sauce. Ginger Dipping Sauce . . . 5 tbsp. water 1 tbsp. ginger, finely grated 1 tbsp. garlic, finely minced 1 tbsp. dark sesame oil 5 tbsp. soy sauce 2 tbsp. scallion, finely minced 2 tbsp. fresh cilantro, chopped 2 tbsp. lime, lemon, or orange juice 2 tbsp. fresh mint, chopped pinch of red chili flakes » Combine ingredients and stir well. Share on Facebook.Share on Twitter.Share on Google+ Share1 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week To sign-up for our newsletter, check this box and submit your email address below. If you sign-up, then you acknowledge that your email address is valid, and that you have read and accept our Terms of Service Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. To sign-up for our newsletter, check this box and submit your email address below. If you sign-up, then you acknowledge that your email address is valid, and that you have read and accept our Terms of Service Best Fishing Times: Solunar CalendarRead Now! Advertisement ▶ Now on Tablets! Subscribe & Save! Temporary Price Reduction! Subscribe Now Give a Gift | Subscriber Services LIKE WHAT YOU'RE READING? Get 8 issues for the low price of just $8! Subscribe!