Matsuhisa offers almost thirty kinds of tempura. Here's
one of the most interesting.
cup all purpose flour
Teaspoons grated lemon peel
cup lager beer
oil (for deep-frying)
pound Red Snapper fillets, cut crosswise into 1/2-inch-wide
crushed red pepper
Combine first 4 ingredients in medium bowl. Gradually
whisk in beer. (Can be prepared 2 hours ahead. Cover and
let stand at room temperature.)
Preheat oven to 275 degrees Fahrenheit. Line baking sheet
with paper towels. Add enough oil to heavy large deep
saucepan to reach depth of 3 inches. Heat to 375 degrees
Working with a few strips at a time, add fish to batter,
stir to coat. Remove fish from batter and add to oil.
Fry until golden, about 4 minutes. Using tongs, transfer
fish to paper towels, drain. Keep warm in oven.
Repeat with remaining fish and batter. Transfer tempura
to platter. Sprinkle with dried red pepper. Serve with