White Sea Bass and Vegetable Tempura

I posted this on Chad's thread but this recipe is really good and authentic. Be sure to read and follow the tips. Better than you can get in many restaurants. I made this over the weekend for 7 people and it was the bomb.

http://www.epicurious.com/recipes/food/views/Tempura-Shrimp-and-Vegetables-352102

WSB works really well but any fish will do. I leave the skin on because it is tasty but it does cause the fish to curl when fried. Make sure you pull out the pin bones. If you have any squid left over, cut it into strips or rings and fry them up. If you have sardines leftover, scale and fillet and fry them up too. Depending on how thick you cut the fish, 2-3 minutes in the frier is usually enough. Sprinkle with a little sea salt as soon as it comes out of the frier. I keep them in the oven at 250 degrees until I have enough to serve.

On your way home stop at one of the local produce markets or farm stands to get the vegetables. The locally sourced produce is way better and cheaper than supermarket produce. Monterey, Moss Landing, Capitola and Santa Cruz all have farm stands or small produce markets. You can use just about any vegetable but some have to be boiled before frying.

Scott

The looks awesome! I just ate breakfast but looking at this made me hungry again. I'm going to try your recipe if I ever get a white sea bass. Thanks for posting up.

Alex

That looks like da bomb! You are so right about the small farm stands.  After fishing I always stop and pick up some killer produce for dinner with the fresh fish.  Fava beans, chard, sweet potatoes, there's a lot to choose from, but pick the no spray and pick carefully, because some of the organic no spray stuff, while tasty, can have a lot of pest damage. The local Fava beans are out of this world!