Portabella Tempura With Beer Batter
- 4 cups vegetable oil for frying
- 12 ounces beer
- 2 egg yolks
- 1 teaspoon salt
- 3 cups flour plus
- more for dredging
- 1 package sliced portabella caps - (6 oz) (or stems sliced in half lengthwise)
- Dipping sauce for serving (or juice of lime or lemon)
Pour the oil into a sturdy 4-quart saucepan or skillet over medium heat. Use a thermometer to measure when the oil reaches 340 degrees.
While the oil is heating, in a bowl combine the beer, egg yolks and salt. Stir well, then add the flour all at once and mix lightly; do not whip or worry about mixing until smooth; leave batter a little lumpy.
Dredge the mushroom pieces in some flour, then cover completely with the batter. When the oil is between 340 and 350 degrees, add 4 to 6 mushroom pieces. Fry until light golden, about 1 1/2 minutes, then lift out and transfer to a plate lined with a paper towel. Repeat until all the mushrooms are fried. Serve immediately, with dipping sauce or lemon or lime juice.
This recipe yields 4 servings.