Mustard Catfish Tempura

* Exported from MasterCook *

Mustard Catfish Tempura

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 whole egg
1 cup cold water
3/4 cup salsa
1 teaspoon ground cumin
1/4 teaspoon pepper
1 cup flour
2 pounds catfish -- * see note

*cut catfish in bite-size chunks, no larger than 1/2 inch thick and 1 1/2 inche
s long

In a blender of food processor, combine the egg yolks, egg, water and salsa. P
uree for five seconds. Pour into a large mixing bowl. Add the cumin and peppe
r. 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 co
ver fish completely, heat the oil to 375 degrees. Dip the fish in the tempura
batter, then lower the pieces gently into the fryer. Fry five minutes, or unti
l golden brown. Remove cooked pieces and drain on paper towel.

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