Chef Feker joins Real Milwaukee to prepare tempura batter
Chef Feker joins Real Milwaukee to prepare tempura batter. CHEF FEKER OF IL MITO'S TEMPURA BATTER Ingredients • 1 cup tempura flour mix (for Gluten Free substitute rice flour and cornstarch blend) • 1/3 cup of flour or rice flour (if gluten intolerant) for dredging • 1 teaspoon baking powder • 1 teaspoon salt • 1 teaspoon ground pepper / white preferred • 1/2 cup milk • 1 egg • 1/2 cup well chilled Beer (Gluten free brew as necessary) • 1 quart vegetable oil for frying • 1-1/2 pounds cod fillets or your favorite fish, cut in 3 oz fillet pieces Directions 1. In a medium-size mixing bowl combine 1 cup of flour, baking powder, salt and pepper. 2. Whisk the milk and egg together, and then stir into flour until the mixture is smooth. Let mixture stand for 20 minutes in the refrigerator and then gently fold in the beer. 3. Preheat the oil in a large pot or electric skillet to 350 degrees F. 4. Dredge the fish/seafood in the flour (or cornstarch) and then the batter, one piece at a time, and place them in the hot oil. 5. Fry until the fish/seafood is golden brown (if necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. 6. After frying the fish/seafood, place on a paper towel to soak up the oil. 7. Serve with IL MITO’s red cabbage slaw, tarragon tartar sauce and a lemon wedge.