Make or purchase a dipping sauce for the tempura, if desired.
1 lb. crappie fish fillets, washed and dried
1 large sweet red pepper
1 large sweet potato
25 hand-selected, small, fresh green beans
1 (8-oz.) package tempura batter mix
Vegetable oil for frying
Cut the fish fillets into pieces. Core and seed the sweet red pepper; then cut the sweet red pepper into long ½” strips.
Peel the sweet potato and slice into thin round slices.
Wash and dry the green beans and remove the top stem, but leave the thin pointed ends on the beans.
Use a large skillet and fill with enough vegetable oil to fry after battering.
In a large bowl, prepare the tempura batter mix exactly as directed on the package; then batter and fry the fish and veggies as directed.
Briefly drain on paper towels and serve while hot with a dipping sauce, if desired.
Serves: 3 to 4.
