Fish Tempura with Mary Rose Sauce
Annie | February 5, 2009½ cup Mayonnaise
½ ketchup
1 tsp. Worcestershire Sauce
1 tsp. Tabasco Sauce
2 Tbsp. brandy
1 cup flour
1/3 cup cornstarch
1 tsp. Baking powder
1 tsp. Salt
pepper, enough to taste
½ cup cold club soda
8 filets (cut into appetizer size (a few bites per filet)) any white fish will work
flour for dusting
½ cup vegetable oil
lemon wedges
Mix mayo, ketchup, Worcestershire, Tabasco, and brandy together. Place in frig to chill.
Mix 1 cup flour, cornstarch, baking power and 1 tsp. Salt, pepper. Mix in club soda and place in fridge for 10 minutes.
Dust fish with flour, dip in batter and fry until lightly golden. Drain on paper towel.
Serve with Sauce and lemon wedges. If you prepare individual dishes, put about ¼ cup of sauce in middle of platter, stack a few fish filets on top and add a lemon wedge. Or let people serve themselves.
