Chef Akira Backâ€”the man behind Yellowtail Sushi Restaurant & Bar inside the Las Vegasâ€™ Bellagioâ€”combines modern and traditional Japanese ingredients with local flavors from Vegas-based Big Dogâ€™s Brewing Co. in this tempura dish. Dip the fried fish in his Ume-Stout dipping sauce.
- 1 liter Big Dogâ€™s Holy Cow! Original Pale Ale
- 2 tablespoons ice cubes
- 2 egg yolks
- 4 tablespoons store-bought tempura batter mix
- 1 5-ounce cod fillet, cut into strips
- 5 liters canola oil, for frying
- 2 tablespoons tempura flour, for dredging
- 1 tablespoon lotus root, peeled, sliced thin crosswise against the grain
- salt and black pepper to taste
• In a mixing bowl, combine the pale ale, ice cubes and egg yolks, whisking thoroughly; slowly add tempura mix. Batter should be slightly chunky.
• Heat canola oil to 350 degrees Fahrenheit. Fry lotus root in oil until crispy and slightly golden brown. Remove from oil and drain on paper towels. Season immediately with salt and set aside.
• In a mixing bowl, dredge cod strips in tempura flour to dry off. Dust and remove to a separate plate.
• Place cod strips in tempura beer batter, covering cod completely. Drop battered strips into frying oil delicately. Cook until crispy on the outside, about 90 seconds. Remove cod from oil and drain on paper towels. Season with salt and black pepper immediately.
• Serve lotus chips and cod tempura with Ume Stout Dipping Sauce.