Deep-Fried Sauger With Honey Mustard Sauce

Notes

Use this recipe with any light-fleshed, flaky fish fillets. Great with rock fish, halibut, crappie and catfish. Make sure fish is chilled before dipping. For extra-crunchy fish, dust fish with flour before dunking in the batter.

Ingredients

Tempura Batter
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2/3 cup ice water
  • 1 1/2 pounds sauger fillet
  • Oil for frying
Honey Mustard Sauce
  • 1/3 cup honey
  • 1 1/2 cups mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • Dash Worcestershire sauce
  • 1/4 cup prepared yellow mustard
  • Pinch salt
  • Dash or two Tabasco
Mix ingredients together to blend.
Directions
Sift together the dry ingredients in a bowl. Beat egg slightly and mix with water. Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy. Use immediately. Dip fish into batter and deep fry until golden brown. Drain on paper towels.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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