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Tempura of Alaskan Black Cod a la Steam Whistle

Created by Kevin Maniaci, Executive Chef, Inn on the Twenty Restaurant in the Niagara Region.


For the Glaze
1. Combine all ingredients in medium saucepan. Bring to a boil and reduce by half.

2. When cooled pour over cod fillets and let stand for 24 hours in a refrigerator.

3. Remove fish from and drain off any excess liquid. Pat dry with paper towel.

For the Tempura Batter
1. Over medium-high heat pre-heat grape seed oil in a heavy bottomed saucepot to 340 degrees.

2. Thoroughly combine the dry ingredients for the batter in a mixing bowl. Transfer three tablespoons of the mixture to a clean plate.

3. Add ice cubes to dry mixture. Slowly add Steam Whistle into bowl while stirring gently with a wooden spoon. When the batter resembles a thin pancake batter, it is ready.

4. Dredge cod in reserved dry mix. Transfer to batter and stir around until evenly coated. Using a slotted spoon place cod into grape seed oil one piece at a time. Cook for 4-5 minutes.

5. Remove from pot and place on a plate lined with paper towel to absorb an extra fat.

6. Serve with crisp julienne vegetables dressed in Pilsner, lime juice and grape seed oil.


For the Cod

  • 4 x 3 oz. black cod fillet, free of bones and skin trimmed half an inch from either side
  • 1/4 cup Soy balsamic glaze (recipe follows)
  • Salt and pepper to taste

For the Tempura Batter

  • 2 litres grape seed oil
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1 teaspoon Cayenne pepper
  • 1/2 teaspoon white pepper
  • 1 tablespoon kosher salt
  • 1 bottle Steam Whistle Pilsner
  • 4 ice cubes
  • Salt and pepper to taste

For the Glaze

  • 1 cup lite soy sauce
  • 1 cup maple syrup
  • 1 tbsps sambal sauce
  • 1/2 oz. Shallots, chopped
  • 3 tbsp. ginger, chopped