Tempura Lake Perch
12 Lake Perch filets (about 1 pound)
1 cup flour (must be sifted)
1 egg yolk
1 cup Ice water
Canola oil for frying
- Tempura batter is best on the lumpy side and must be kept cold for the best results
- In a large frying pan, heat the canola oil, 1/2 inch deep, to about 375 degrees.
- In a bowl lightly beat the egg yolk.
- Pour the ice water into the bowl and very slightly combine. Do not over mix.
- Add the sifted flour, do not sift the flour into the liquid, add flour all at once. Using a fork loosely combine the flour with the liquid. Do not beat, you want the tempura batter loosely combined and lumpy.
- Take the fillets and dip one by one, into the tempura batter to coat, and carefully place the filet into the hot oil. Fry fillets till golden brown on both sides.
- Place cooked fillets on paper towels to absorb excess oil.
- Cold lumpy Tempura batter is what gives the fried Perch the desired crisp texture.