Beer Battered Fish (Chef's Selection)
Light, crispy fish with Japanese-style batter and spicy citrus tartar sauce.
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Ingredients
- 1 1/2 lb Monkfish tail, cut into portions
- 1 cup Rice flour
- 1/4 cup Cornstarch
- 1/2 tsp Baking powder
- 1 cup Ice cold Japanese beer
- 1/2 cup Japanese mayonnaise
- 1 tsp Yuzu kosho
- 2 tbsp Pickled ginger, minced
- 8 Shiso leaves
- 1/2 cup Daikon, grated
- 4 cups Vegetable oil
- 1 tsp Salt
- 4 Lemon wedges
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