Tempura Striper - TC

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Wayne's Words Archive

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This is a batter mix much like what could be called a Tempura batter.

1 C flour 1 Tbls Baking Powder 1 Tbls garlic salt, or 1/2 that amount of Garlic powder.

Mix the dry ingredients together in a bowl.

Add water so that you make a soft ball with the batter.

Then add white vinegar and whip until the consistency of a light pancake batter is achieved.

For striper, I will soak the filets in beer, any kind is fine, what I find this does is help remove the excess fish taste from the red part of the meat. They can be soaked anywhere from a couple of hours to days, the time really is not too critical.

Remove them from the beer into something that will allow a good draining. You actually want thte filets to be only moist before dipping.

Heat up a pot of oil to 375 degrees. Use a thermometer and a heavy pot for best results. Oh and having all of this outside is a big plus!

Place the filets, or pieces, usually about 2-3 inches in length, into the batter, remove from the batter and place into the hot oil.

Move them a bit and when they hit that golden to a bit darker they are done. Place then into a bowl with a paper towell and chow down!

OH you can also add some cajun spice, or dash and lemon pepper to the mix for a slight change in taste.

I've fed some large crowds with this one and so far there have been no leftovers! That sure tells me something!!
 
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