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Red Snapper Tempura

Yield: 4 appetizer servings

Matsuhisa offers almost thirty kinds of tempura. Here's one of the most interesting.


  • 1 cup all purpose flour
  • 2 Teaspoons grated lemon peel
  • 1 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1 cup lager beer
  • Vegetable oil (for deep-frying)
  • 1 pound Red Snapper fillets, cut crosswise into 1/2-inch-wide strips
  • Dried crushed red pepper
  • Lemon wedges

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 Fahrenheit.

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 lemon.

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