Tempura Fried Perch Recipe
Flash fried Michigan perch with mixed greens tomatoes and a housemade rémoulade on a grilled organic 313 bread.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Rémoulade
In a bowl, mix together mayonnaise, Dijon mustard, diced pickles, capers, lemon juice, and a pinch of salt and pepper. Set aside.
- 2
Make the Tempura Batter
In a large bowl, whisk together the all-purpose flour and cornstarch. Slowly add the cold sparkling water and mix until just combined. The batter should be slightly lumpy.
- 3
Heat the Oil
In a deep pan or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Perch
Dredge each perch fillet in the tempura batter, allowing excess to drip off. Carefully place the battered fillets in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 5
Toast the Bread
While the perch is frying, grill the organic 313 bread slices until golden brown on both sides.
- 6
Assemble the Dish
On each slice of grilled bread, layer mixed greens, fried perch, diced tomatoes, and a generous dollop of housemade rémoulade. Serve immediately.
