Tempura Fried Fish

For the Fish: Four Manaberg Packed at Sea or Iceland Harvest cod, haddock or pollock fillets, approximately 8 ounces each.

Ingredients:

• 3 eggs
• 1 quart ice water
• 1 cup all purpose flour
• 1 tablespoon cornstarch

Mix the flour and cornstarch.  Beat eggs with ice water until frothy.  Gradually incorporate flour and cornstarch mix with eggs until a light "tempura" batter (small lumps, this causes the crunchiness) is formed. Place enough oil in a large sauce pot (preferably cast iron) to fill approximately 4-6 inches from the bottom.  Heat to at least 350°.  Dip the fillets in the batter until fully coated.  Slowly lower the fillets into the hot oil and fry until done.  Approximate cooking time is 6 minutes.