Marcuss Tempura Fries Recipes

Steps:

• Heat oil to 325 degrees. Cut mushrooms crosswise into 3/8-inch-thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.
• Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

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:

• 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.