Recipe By : The Freshwater Fish Cookbook by Eileen Clarke
Serving Size : 1 Preparation Time :0:00
Categories : Deep Fat Frying Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Egg yolks
1 Egg
1 c Water -- cold
3/4 c Salsa
1 ts Ground cumin
1/4 ts Pepper
1 c Flour
2 lb Catfish -- * see note
* cut catfish in bite-size chunks, no larger than 1/2" thick and
1-1/2" long.
In a blender of food processor, combine the egg yolks, egg, water and
salsa. Puree for five seconds. Pour into a large mixing bowl. Add
the cumin and pepper. With a fork, gradually stir in the flour. Do
not over stir. There should be a little flour floating on top in
order to make a light batter.
Pat fish dry. Using a deep-fat fryer or electric skillet with enough
oil to cover fish completely, heat the oil to 375 degrees F. Dip the
fish in the tempura batter, then lower the pieces gently into the
fryer. Fry five minutes, or until golden brown. Remove cooked
pieces and drain on paper towel.
