Tuesday, March 15, 2011

Pacific Cod Tempura

I know, it looks just like ordinary fried fish with potatoes and Tartar sauce, which it is but, since I used Panko instead of some sore bought regular stale bread crumbs, I have decided to call it Tempura. I call it tempura despite the fact that I did use the regular 3 layer method of seasoning with flour (flour, salt, chili powder, white pepper), egg wash and Panko and fried in 350 °F oil till golden brown on all sides. It wasn’t oily at all and as you can see on the picture, very, very crispy. I have served it with Tartar sauce made from scratch with mayonnaise, Dijon mustard, Wasabi and chopped capers, gherkins and pinch of sugar. On side I had boiled potatoes with caraway seeds.

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