Marcuss Tempura Fries Recipes

Steps:

• In a deep pot, heat 3 inches of oil over medium-high heat until it registers 360 degrees on a deep-frying thermometer.
• In a medium bowl, combine dill, beer, soy sauce, lime juice, salt, and pepper. In another medium bowl, whisk together flour, cornstarch, and baking powder. Carefully pour the beer mixture into the flour mixture, and stir until combined. Chill batter in refrigerator, about 20 minutes.
• Pat fish dry with paper towels. Dredge fish lightly in flour. Remove batter from refrigerator. Coat each piece of fish, one by one, with the chilled batter. Transfer immediately to the hot oil in batches. Fry until just lightly golden, 2 to 3 minutes. Using a slotted spoon or tongs, gently transfer to a paper towel-lined baking sheet to drain, about 2 minutes. Return fish to the hot oil, and fry again until golden brown. The cooking time will vary depending on the variety of fish. Drain on a clean paper towel-lined baking sheet, and season with salt and pepper. Serve immediately with lemon and lime wedges, tempura fries, and aioli.

Steps:

• Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
• Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.

Steps:

• Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well.
• Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy.
• Remove and serve with your favorite dipping sauce.

Steps:

• In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
• While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
• Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
• Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.

Steps:

• Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
• Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
• Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
• Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
• Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.

Steps:

• Mix together flour, 1/4 teaspoon salt, and pepper in a shallow dish. Whisk together eggs and water in another shallow dish. Stir together panko and oil in a third shallow dish. Add desired seasoning to either panko and/or flour mixture.
• Sprinkle vegetables with remaining 1/4 teaspoon salt. Dip in flour mixture, then in egg mixture, and finally in panko mixture to coat.
• Preheat the air fryer to 400 degrees F (200 degrees C) and the oven to 200 degrees F (95 degrees C).
• Arrange half of the vegetables in a single layer in the air fryer basket. Cook until golden brown, about 10 minutes. Sprinkle with additional salt, if desired. Transfer vegetables to oven to keep warm. Repeat with remaining vegetables.

Steps:

• In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
• Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
• Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
• Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.

Steps:

• Peel potatoes and slice lengthwise into 1/8-inch planks, then cut lengthwise into 1/8-inch juliennes (or use a Japanese mandoline fitted with the julienne blade). Immediately submerge in a bowl of cool water; let stand 10 minutes. Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.
• Fill a heavy pot with about 1 1/2 inches oil (it should come no more than a third of the way up sides of pot). Heat over medium-high until a deep-fry thermometer reaches 365 degrees.
• Carefully add rosemary sprigs to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel-lined tray; season with salt.
• Return oil to 365 degrees and fry potatoes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365 degrees between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.

Steps:

• Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
• Stir tempura mix and water together to make a loose batter.
• Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
• Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.

Steps:

• Using a vegetable peeler, peel and cut potatoes into 3 1/2-by-1/2-inch pieces. Transfer pieces to a large bowl. Run potatoes under cold water until the water runs clear, about 10 minutes. In a small bowl, combine panko and cornflakes; set aside.
• In a deep pot, heat 3 inches oil over medium-high heat until it reaches between 280 degrees and 300 degrees on a deep-frying thermometer. Drain potatoes in a colander. Pat dry with a kitchen towel. Add potatoes to hot oil in batches and fry for 2 minutes. Drain on a paper towel-lined baking sheet. Transfer to a freezer until well chilled. Remove chilled potatoes from freezer and coat with beaten eggs and then panko mixture.
• Reheat the oil over medium-high heat until it reaches 360 degrees. Add potatoes in batches and fry until golden brown, 3 to 4 minutes. Drain on a clean paper towel-lined baking sheet. Season with salt and pepper. Serve immediately.