GOLDEN VALLEY, Minn. -- Chef Phil Edwards from The Independent restaurant in Uptown stopped by KARE 11 News Saturday to offer viewers his recipe for tempura battered tilapia.
The Independent is located in Calhoun Square in Uptown.
Tempura Battered Tilapia:
- Tilapia filet (5-7 oz), cut lengthwise into 2 pieces
- Tempura Batter (see recipe)
- Saucepot with hot vegetable oil, 350º F
Lightly season the fish on both sides with the salt and pepper. Dredge the fish in the flour, and carefully shake off all excess flour. Dip the fish into the Tempura Batter, remove, then slowly place into the hot oil.
Use tongs or a spider to roll the fish in the hot oil until the fish is fully cooked; about 4 minutes.
At this point, you can remove the fish, and glaze it with the Grand Mariner Glaze (see recipe). Serve with stir-fry vegetables and white rice. Garnish with cilantro or chives.
Tempura batter recipe
2 cups corn starch
4 cups flour
3 tablespoons kosher salt
1 teaspoon white pepper
2 teaspoons baking powder
4 1/2 cups cold water
Mix all ingredients well, make sure the water is cold.
Grand Mariner sweet and sour glaze recipe
1 cup ketchup
2 tablespoons sambal oelek, or another Asian chili paste
3 tablespoons soy sauce
2 tablespoons Grand Mariner, or another orange liqueur such as Triple Sec
1 cup orange juice
1/2 cup sugar
Combine all ingredients in a saucepan and bring to a boil. Stir frequently to keep from burning. Remove from heat and cool.
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