Japanese beer batter

  • By Chef Daniel, JPan Restaurant
  • 0

Japanese beer batter

  • 1 gal of canola oil
  • 16 oz cod (North Atlantic)
  • 1 1/2 cup tempura powder ( you can buy a box from store)
  • 1 1/2 Kirin lite
  • Pinch of salt & pepper
  • 1 Table soon of chicken base

Wasabi tartar sauce

  • 5 boiled eggs
  • 3 Table spoon of mayo
  • 2 Tea spoon of wasabi (soften)
  • 1 tea spoon of lemon
  • Pinch of salt & pepper

Marinate cod with salt and paper for 10min.

Mix pempura batter with beer lightly

*Pour beer slowly

You can use Guinness beer if you prefer

Oil 375 degree

Test oil to see its ready

(Drop a tiny batter and it comes back in the middle of oil)

Coat cod with tempura powder and dip it in the batter

Fry it for 6-7 min til golden crispy

Now we are making tartar sauce,

Chop boiled egg

Mix soften wasabi and mayo together.

Add lemon, salt & pepper

Serves 4 people.