- Vegetable oil, for frying
- 2 (5.3 oz each) containers Hy-Vee plain Greek yogurt
- 2 tbsp fresh lime juice
- Zest of 1 lime
- 2 tbsp minced fresh cilantro
- Salt and pepper, to taste
- 2 cups cake flour
- 2 cups Hy-Vee club soda
- 2 eggs, beaten
- Pinch cayenne pepper
- 4 (5 oz. each) Responsible Choice cod fillets, patted dry
- Salt, to taste
- 1 pound assorted seasonal vegetables, such as squash, portabella mushrooms and green beans, sliced into strips, patted dry if necessary
- Lime wedges, for serving
- Cilantro, for garnish, optional
- Thinly sliced radish for garnish, optional
All you do:
- Preheat oil to 350 degrees in a Dutch oven or deep fryer.
- To make the yogurt sauce, combine yogurt, lime juice, lime zest and cilantro in a medium bowl. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.
- To prepare the tempura batter, whisk cake flour, club soda, beaten eggs and cayenne until just combined. Let rest for 2 minutes.
- To fry the fish, dredge each piece of fish in batter and let excess drip off. Carefully place in hot oil and fry for about 4 minutes or until lightly golden brown. Season with salt immediately after removing fish from hot oil. For best results, fry in batches and keep warm on a rack set in a rimmed baking sheet in a warm oven.
- To fry vegetables, dredge vegetable in batter and let excess drip off. Carefully place in hot oil and fry until lightly golden brown. Season with salt immediately after removing vegetables from hot oil. For best results, fry in batches and keep warm on a rack set in a rimmed baking sheet in a warm oven.
- Discard leftover batter.
- Serve fried cod and vegetables with yogurt sauce and lime wedges and garnish with cilantro and thinly sliced radishes, if desired.
Chef’s note: To make this a beer batter, simply replace the club soda with your favorite beer. Tempura is a light, Japanese dish of battered fish, vegetables or seafood. Frying is typically done in a wok, using chop sticks to move the food around. Don’t forget to serve the crispy bits alongside of the fish. I suggest serving this light seasonal dish with a buttery Chardonnay, such as Butter from JAM Cellars, or a good lager.