posted by Toni 07-13-98 8:12 AM
From the Shelter Island Lodge in Alaska
2# boneless hallibut fillets
salt and pepper
garlic powder
oil
Prepare boneless fillets by rinsing in cool water, and pat dry.Cut into small portions(the size of three bites) about 3/4 to 1" thick.
Season with salt, pepper, and garlic powder.
Prepare the oil, in a wok, or a deep fryer or pot, use plenty of oil and a medium heat, the deeper the oil the better.
Beer Batter:
1 (12 oz) bottle of your favorite beer
flour (not Bisquick)
Combine in a large mixing bowl. Add enough flour to make a thick cake mix.
When the oil is fully heated (370 degrees) dip fish into the batter and put them gently into the oil. Don't crowd them in the pan, as they begin to brown roll them over, cook till golden. Place on paper towels to absorb the excess oil. Let oil reheat before adding another batch.
Tempura Sauce:
2/3 c of water
1/3 c white granulated sugar
shredded ginger to taste
1/2 tsp of sesame oil
Mix all ingredients.
Add 2 c of water to the rest and stir until sugar is dissolved. Do not heat. Refrigerate or serve at room
temperature.