Tempura, from Jim Sogi
Tempura, well known Japanese dish, is from the Spanish and Portuguese traders that came to Japan in the 1800's.
My friend dropped off 10 pounds of Marlin from a 400 pounder he caught. I love fish and chips. Here is a great recipe for the batter.
2 egg yolks, 2 cups ice water, and 2 cups flour. So easy, and so good. Don't let it sit, and be sure its lumpy.
I can't believe I haven't seen this before. I used to struggle with a beer batter, but this is better and easier. Great fish and chips, or tempura.
Coat with batter and Cook in hot oil 1 inch slices for a minute or so til brown. Marlin can get tough if overcooked. Pumpkin zucchini, beans and mushrooms made great sides.
Comments
Arthur Barbato on July 28, 2015 4:13 pm
Jim, thank you for this post on tempura! I first experienced tempura in Tokyo in 1973 and I fell in love with this wonderful style of cooking. I’ve destroyed many a pound of good veggies with my failed attempts to make tempura. Not to mention making a mess and burning myself. ;(
In NYC, I have two favorite Japanese restaurants to rave about.
Tempura Matsui @TempuraMatsui for the best tempura this side of Mt. Shoksan and Sapporo for the best ramen (imho). They also make good tempura but I go there for the ramen. 
Chef Matsui-san’s palace is at 222 E 39th St. I suggest a reservation to sit at his seven-seat bar.
Sapporo http://www.sapporo-nyc.com 152 W. 49th is a terrific place to go solo. In summer sit near the rear of the bar for good air and in winter sit anywhere at the bar.