I use the same batter for sliced zucchini, eggplants, squash blossoms, and any other seasonable vegetable that I serve in my ‘Greek tempura’, as my friends call it.
Enough for 1 ½ – 2 pounds of fish fillets
Olive Oil or Canola, for frying
1 cup cornstarch, plus 2 tablespoons to dust the fish fillets
2 ½ cups all-purpose flour
1 ½ teaspoon baking powder
2 cups ouzo (see note)
2 cups club soda or more, as needed
2 lemons quartered
Heat about 2 inches oil in a skillet.
In a bowl mix together 1 cup cornstarch, the flour, and baking powder. Add ouzo and club soda, whisking to incorporate. It should be runny. If too thick, add a little more club soda.
Dip one fillet at a time in the batter, remove with tongs, let drain a bit, and fry in the heated oil turning as it becomes deep golden. Transfer to a plate lined with double kitchen paper.
Serve with lemon quarters.