In a mixing bowl, whisk
together the flour, white pepper, sesame oil, sesame seeds and ground
hot pepper (optional). Slowly add the beer while whisking until the
batter resembles pancake batter (it will not use the whole bottle).
Pour remaining beer into a glass
and slowly pour into mouth, savoring the taste while heating a wok or
frying pan with 1" canola oil. Heat to about 375 degrees.
Dip each piece of fish in the
batter and gently drop in the fryer. Fry until golden brown, about 4 to
5 minutes. Take out with tongs and drain on paper towels. Immediately
season with ground hot pepper.
NOTE: the beer should be cold and not opened until
needed - the cold and the bubbles help keep the rice flour light and
airy (almost tempura-like).
This is great served with potato fries (I used the oven
baked variety, not needing the London Times to soak up the oil). Top
with vinegar (light rice vinegar). This makes it almost like Fish
& Chips with an Asian twist.
