Black Rockfish Tempura with Lemon-Herb Dipping Sauce
Prep time: 5 min | Cook time: 15 min | Total time: 20 min
Jake Doty is a long-time member from Minnesota. His inspiration for this recipe was his experience living in London for a few years, where he became a local fish and chips expert. Although the best versions were crispy and not greasy, it was still a very heavy meal. He wanted to come up with a spin on the dish that could deliver the same moist, crispy fish without being so heavy. He’s always enjoyed the lightness of tempura, so decided to combine that technique with the lemon-herb sauce. We think he achieved his goal with the zippy herb sauce providing a nice compliment to the light and crispy tempura.
- 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
In a small bowl, combine cilantro, parsley, dill, lemon juice, olive oil, ½ teaspoon salt and a few grinds of pepper. Set aside.
In a fryer or a medium saucepan, heat vegetable oil to 375° F.
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.
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.
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.