⭐Fried fish can either be heavy or light, it’s all in the batter. And no batter is lighter than a Japanese tempura, which coats the fish in a gossamer layer of crunchy goodness. Done right, it is even low fat because the tempura blocks fat from getting into the fish, which then steams within the crust. Tempura recipes cry out for a sauce, and in this case, you can use a garlic aioli, which is like a homemade mayonnaise. This recipe uses California halibut, but you can use any firm fish: cod, striped bass, tilefish, sturgeon, walleye, eels, grouper, snapper, rock cod, etc. Firm flesh is the key here.
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