Tempura Wall-Eye Pike with Spicy Remoulade

• 1 egg
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon baking powder
• 1 cup beer
• 2 pounds wall-eye pike fillets, skinless and boneless, cut in strips 1-inch thick
• 2 quarts vegetable oil, for frying
• Remoulade Sauce, as an accompaniment, recipe follows
• 1 cup mayonnaise
• 1 tablespoon chopped capers
• 1 tablespoon chopped red onion
• 1 tablespoon minced green onion
• 1 tablespoon chopped Gherkin pickles
• 1 tablespoon chopped dill,
• 1 tablespoon garlic, minced
• 1/4 teaspoon cayenne pepper or hot sauce
• 1 lemon, juiced
• Salt

1. For the batter: Mix everything in a bowl until smooth.
2. Heat oil in a large pot to 375 degrees F.
3. Dip pieces of fish in the batter and then drop in oil and fry until golden brown.
4. Mix everything together in a bowl.

egg, flour, salt, ground white pepper, baking powder, beer, pike, vegetable oil, remoulade sauce, mayonnaise, capers, red onion, green onion, pickles, dill, garlic, cayenne pepper, lemon, salt

Taken from www.foodnetwork.com/recipes/tempura-wall-eye-pike-with-spicy-remoulade-recipe.html (may not work)