To quickly fry the fish I used my electric wok. The wok is very handy for cooking tempura-battered foods because it keeps the temperature of the oil steady, which in turn cooks the foods to a nice golden color. This same batter works great on zucchini, eggplant or to make onion rings and is also delicious on chicken strips, scallops or butterflied shrimp (leave the tails on the shrimp and it makes them easy to eat and they will look beautiful!)
2 lbs Swai Fillets, cut into 1-1/2 to 2-inch pieces
2 cups Flour
2 tsp Salt
1/2 tsp Black Pepper
4 Egg Yolks
2 TB Butter, melted
1 bottle Sam Adams Beer (1-1/2 cups)
Canola Oil for Frying
French Bread or Hoagie Rolls
In a medium bowl whisk together the flour, salt and pepper.
In another bowl blend the egg yolks and melted butter. Slowly whisk the beer into the egg/butter mixture, then add this mixture to the dry ingredients. Cover batter with plastic wrap and let rest for about 30 minutes. (The batter can stand at room temperature for up to 2 hours, if needed.)
Using a wok or heavy-based pot, such as a dutch oven, heat about 2 inches of oil to 375 degrees.
Pat the fish fillets with a paper towel to make sure the fish is dry. Dip the fish into the batter one piece at a time then carefully place them into the oil. Cook 4 to 6 pieces per batch, for about 5 minutes, turning several times until the fish is golden. Place cooked fish on paper towels to drain.
Working in batches, keep the fish warm while the remaining fish is cooking, adding more oil to the pan if needed. The fish will cook very quickly so be sure not to overcook or the coating will be soggy.
To prepare sandwiches, slice hoagie rolls horizontally but without cutting all the way thru. Scoop out about half of the bread from the rolls, line with leaf lettuce then add the pieces of Swai. Top with Spicy Guacamole or a squeeze of lemon or lime and serve. Enjoy!