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Beer-Battered Tempeh Fish with a Tartar Sauce

These golden beauties are crunchy on the outside but soft and delicate on the inside! They go well with your favorite pint of vegan ale (we would personally choose a full-bodied pale ale). Cheers!

Serves 4-6

Tempeh Fish Ingredients

2 cups unbleached all-purpose flour

1 tablespoon non-aluminum baking powder

1 teaspoon sea salt, plus ½ teaspoon

¼ teaspoon finely ground black pepper

¼ teaspoon cayenne pepper, plus ¼ teaspoon

¼ teaspoon garlic powder

1 (16-ounce) bottle pale ale, cold

Water for steaming

2 packages soy tempeh, sliced into 1-inch-thick strips

¼ cup malt vinegar

2 tablespoons agave nectar

3 cups neutral tasting high-heat oil

Tartar Sauce Ingredients

1 cup vegan mayonnaise

1 tablespoon pickle relish

4 green pimiento-stuffed olives, finely chopped

1 tablespoon non-pareil (small) capers, drained

1 teaspoon dried minced onion

1 tablespoon fresh lemon juice

¼ teaspoon sea salt

¼ teaspoon cayenne pepper

Directions

In a large bowl, whisk together flour, baking powder, 1 teaspoon sea salt, black pepper, ¼ teaspoon cayenne pepper, and garlic powder. Slowly whisk in beer until batter is smooth and uniform. Refrigerate for 15 minutes to relax the gluten.

Meanwhile, fill a large (6-quart) pot with about 1 inch of water and place a steamer basket in the pot. Bring to a simmer with lid on. Place tempeh strips in steamer basket, cover and steam over low heat for about 5 minutes. This removes any bitter flavor the tempeh may have. Allow to cool slightly. Place tempeh strips in a bowl and coat with malt vinegar, agave, remaining sea salt and cayenne. Set aside.

Heat a medium (4-quart) pot and add oil. Heat for about 4 minutes over high heat. To test for optimal frying temperature, insert a clean wooden cooking tool. When bubbles form around base of tool, add battered tempeh.

Alternatively, heat oil to 325ºF on a deep-fry thermometer.

Dip tempeh into beer batter, then carefully place into hot oil with tongs, slowly submerging tempeh. When golden on one side, turn over and cook until golden on remaining side, about 2 minutes. Drain on paper towels.

For the tartar sauce: Whisk mayonnaise, pickle relish, olives, capers, minced onion, lemon juice, sea salt and cayenne in a small bowl. Set aside.

Serve warm tempeh fish with tartar sauce and malt vinegar on the side.

Note: Tony Yanow (from Tony’s Darts Away, our FAVE pub in Burbank, CA) recommends using a Firestone Walker Pale 31 for the beer batter.

The Sporkie Scoop

FOR YOUR SMARTS Malt comes from sprouted and dried grains (usually barley) that are then ground into a powder and used not only for malt vinegar, but also to distill liquor and brew beer. So you can see why it goes so well with these beer-battered beauties.

FOR YOUR PARTS Cayenne is a spicy red chili pepper that has incredible amounts of healing powers! This little sucka prevents stomach ulcers, promotes digestion and rebuilds the stomach lining. Tummies and cayenne are lovers in disguise.⁸