Whiting Tempura

• None None FOR THE DIPPING SAUCE
• 1/4 cup Japanese soy sauce
• 2 tbsp sweet chili sauce
• 1 tbsp lemon juice
• 2 None green onions, thinly sliced
• None None FOR THE WHITING TEMPURA
• 1 None egg
• 1/2 cup flour
• 1/2 cup cornstarch
• None None Vegetable oil, for deep-frying
• 12 None whiting fillets (about 2 lbs)

1. For the dipping sauce, combine the sauces, 2 tbsp water, lemon juice and onion in a small bowl and whisk to combine.
2. For the tempura, whisk the egg and 3/4 cup iced water in a large bowl. Stir in the combined sifted flour and cornstarch. Do not overmix; the batter should be lumpy.
3. Fill a large saucepan one-third full with vegetable oil; heat to 350u0b0C (or until a cube of bread turns golden in 10 seconds). Dip the fillets, one at a time, in the batter and deep-fry, in batches, until lightly browned and just cooked through. Drain on paper towels. Serve with dipping sauce.

dipping sauce, soy sauce, sweet chili sauce, lemon juice, green onions, whiting tempura, egg, flour, cornstarch, vegetable oil, whiting

Taken from recipes-plus.com/api/v2.0/recipes/35589 (may not work)