Tempura Battered Lake Perch Recipe

Tempura batter is best on the lumpy side
and must be kept cold for the best results

12 Lake Perch filets (about 1 pound)
1 cup flour (must be sifted)
1 egg yolk
1 cup Ice water
canola oil for frying
In a large frying pan, heat the canola oil, 1/2 inch deep, to about 375 degrees.

In a bowl lightly beat the egg yolk. Pour the ice water into the bowl and very slightly combine. Do not over mix. Add the sifted flour, do not sift the flour into the liquid, add flour all at once. Using a fork loosely combine the flour with the liquid. Do not beat, you want the tempura batter loosely combined and lumpy. Take the filets and dip one by one, into the tempura batter to coat, and carefully place the filet into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on paper towels to absorb excess oil. Serves two.

Cold lumpy Tempura batter is what gives
the fried Perch the desired crisp texture.


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This web page was last modified on Tuesday, June 16, 2009

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