Ouzo Batter for Fish

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.

NOTE: Ouzo, Pernod or Raki, are anise-flavored strong alcoholic drinks. If not availiable, substitute vodka or grappa, adding a pinch of ground star or green anise to the batter.


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