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Tempura Wild Rose Beer-Battered Lingcod & Coleslaw

Tempura Wild Rose Beer-Battered Lingcod & Coleslaw
PREP TIME
20 min
COOK TIME
10 min
YIELDS
4 servings

Recipe by Chef Dan Norcott of Catch Restaurant. Photo by Dan Clapson.

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Ingredients

Battered Lingcod

2 12
oz lingcod fillets, cut into 3 oz portions
350
mL Wild Rose Electric Avenue Golden Lager
375
mL tempura flour (keep some for dredging)
1
L canola oil

Coleslaw

250
mL mayonnaise
250
mL sour cream
60
mL white sugar
90
mL malt vinegar
60
mL lemon juice
90
mL red onion, minced
dash celery salt
dash ground black pepper
½
head Savoy cabbage, julienned
1
carrot, julienned
1
red pepper, julienned
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Directions

Step 1

For the batter, mix the tempura flour and beer with a wire whisk.

Step 2

Heat 1 litre of oil in a Dutch oven until a drop of batter sizzles and crisps right away.

Step 3

Pat the fish dry with paper towel, then dredge in flour. Shake off excess, then dip in the beer batter.

Step 4

Carefully lower each portion into the hot oil and fry for 6-8 minutes (depending on thickness) until golden and crispy. Using a large slotted spoon, lift out the fish, drain on paper towel and sprinkle with salt.

Step 5

While frying the fish, in a medium size bowl whisk mayo, sour cream, white sugar, malt vinegar and lemon juice. Add the remaining ingredients and season with salt and pepper to taste.

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