RED SNAPPER TEMPURA

By stepjo7269

Bon Appetit, April 1997, p. 118

Ingredients

• 1 C. All purpose flour
• 2 tea. Grated lemon peel
• 1 tea. Salt
• 1/4 tea. Pepper
• 1 C. Lager beer
• Vegetable oil (for deep-frying)
• 1 lb. Red snapper fillets, cut crosswise into ½ inch-wide strips
• Dried crushed red pepper
• Lemon wedges
• ● Combine first 4 ingredients in medium bowl.
• ● Gradually whisk in beer.
• ● Cover and let stand at room temperature. (Can be prepared 2 hours ahead)
• ● Preheat oven to 275 degrees.
• ● Line baking sheet with paper towels.
• ● Add enough oil to a large deep heavy saucepan to reach depth of 3 inches, and heat to 375 degrees F.
• ● Working with a few strips at a time, add fish to batter, stir to coat.
• ● Remove fish from batter and add to oil.
• ● Fry until golden, about 4 minutes.
• ● Using tongs, transfer fish to paper towels; drain.
• ● Keep warm in oven.
• ● Repeat with remaining fish and batter.

Preparation

Step 1

● Transfer tempura to platter and sprinkle with dried red pepper.
● Serve with lemon.