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Black Rockfish (Black Bass) Tempura with Lemon-Herb Dipping Sauce

Black Rockfish (Black Bass) Tempura with Lemon-Herb Dipping Sauce Recipe

Light & Crispy

Black Rockfish (Black Bass) Tempura with Lemon-Herb Dipping Sauce | Sitka Salmon Shares

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Serves: 2


Ingredients

  • 1 (12 oz) black rockfish (black bass) fillet, cut into 3 smaller fillets
  • 1 Tbsp cilantro, chopped
  • 2 Tbsp parsley, chopped
  • 2 Tbsp dill, chopped
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1 qt vegetable oil
  • ½ c cornstarch
  • ½ c flour
  • 1 c seltzer
  • 1 egg yolk
  • 1/2 tsp salt
  • Pepper, to taste

Directions

Make Sauce

In a small bowl, combine cilantro, parsley, dill, lemon juice, olive oil, ½ teaspoon salt and a few grinds of pepper. Set aside.

Heat Oil

In a fryer or a medium saucepan, heat vegetable oil to 375° F.

Make Batter

Mix together cornstarch and flour in a medium bowl. Just before frying, whisk together the egg yolk and seltzer water and add it to the flour. Gently combine the ingredients using chopsticks, being careful to not over-work the batter. It’s OK to have small lumps.

Fry Fish

Dip the black rockfish into the batter and then carefully drop into the hot oil. Fry until crisp and lightly brown, about 2-4 minutes.

Serve

Drain the cooked fish on paper towels and season with a sprinkling of salt while still hot. Serve with the herb sauce on the side.

Pro tip: Have extra batter? Try frying some vegetables such as sweet potato, large onion slices, carrots, or zucchini to serve with the fish.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Black Rockfish (Black Bass) Tempura with Lemon-Herb Dipping Sauce Recipe | Sitka Salmon Shares
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