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Cod Tempura with Spicy Ginger Soy Dip

  • 1 lb. cod filets cut lengthwise into strips about 2 to 3 inches long by
  • 1/2-inch wide (makes about 25 pieces)
  • 1/2 cup flour
  • 1 Tbsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 egg whites
  • 1/2 cup beer
  • peanut oil for deep frying

In a small bowl whisk together 2 Tbsp hoisin sauce, 1 T. mushroom soy sauce, 3 Tbsp soy sauce or tamari, 1 Tbsp water, 2 Tbsp julienned fresh ginger, 1 or 2 tsp hot chile sauce, dash of Thai fish sauce (nam pla). Make sure the cod pieces are thoroughly dry and set aside. Make the tempura batter by whisking flour, cornstarch, baking powder, salt in a medium bowl and whisking in egg whites and beer. Let sit in the refrigerator about 30 minutes. Pour peanut oil into a deep saucepan to the depth of about three to four inches and heat on high until a bread cube dropped into the oil immediately sizzles. Coat three or four cod pieces with tempura batter letting excess drip off. Drop into hot oil and fry, turning once, until golden brown (don't crowd the oil with more than four at a time). They cook quickly. Remove with slotted spoon and drain on paper towels. Keep warm in the oven until all pieces are cooked. Serve immediately with dip. Serves 4 to 6.

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