Halibut, lingcod and dogfish
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TEMPURA BATTERED DOGFISH, HALIBUT OR LING COD
Sea or seasoning salt
3 lb skinned, white fish fillets (cut into bite size pieces)
4 cups all-purpose flour
3 tbsp cornstarch
1 tbsp baking powder
2 tsp salt
2 tsp sugar
3 cups sparkling water
Canola or peanut oil for frying
1. Season the skinned fish with sea salt or seasoning salt. Set aside.
2. Stir together 3 cups of flour with the cornstarch, baking powder, salt and sugar. Add sparkling water and whisk until just blended.
3. Heat 2 inches of oil in a large deep frying pan to 360 degrees F (180C) . Working in batches dredge the fish in the remaining 1 cup of flour, shaking off the excess. Dip fish into the batter and fry until golden brown, about 3-4 minutes. Transfer to paper towels to drain. If you can resist eating it immediately, keep warm in the oven at a low temperature while you fry the remaining fish.
4. Serve with your favourite dipping sauce or on its own sprinkled in sea salt. Accompany with a glass of bubbly wine.
Categories: Time For Wine
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