Tempura Wild Rose Beer-Battered Lingcod & Coleslaw

  • prep time20 min
  • total time 30 min
  • serves 4

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

10 Ratings
Directions for: Tempura Wild Rose Beer-Battered Lingcod & Coleslaw


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


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


Battered Lingcod

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

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

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

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.


1. 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.

See more: Fish, Fry, Main, Vegetables


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