1 (12 ounce) black rockfish fillet, cut into 3 smaller fillets
1 tablespoon cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons dill, chopped
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1 quart vegetable oil
½ cup cornstarch
½ cup flour
1 cup seltzer
1 egg yolk
1/2 teaspoon salt
Pepper, to taste
In a small bowl, combine cilantro, parsley, dill, lemon juice, olive oil, ½ teaspoon salt and a few grinds of pepper. Set aside.
In a fryer or a medium saucepan, heat vegetable oil to 375° F.
Mix together cornstarch and flour in a medium bowl. Just before frying, whisk together the egg yolk and seltzer water and add it to the flour. Gently combine the ingredients using chopsticks, being careful to not over-work the batter. It’s OK to have small lumps.
Dip the black rockfish into the batter and then carefully drop into the hot oil. Fry until crisp and lightly brown, about 2-4 minutes.
Drain the cooked fish on paper towels and season with a sprinkling of salt while still hot. Serve with the herb sauce on the side.