Black Rockfish Tempura with Lemon-Herb Dipping Sauce

• 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.

In a fryer or a medium saucepan, heat vegetable oil to 375° F.

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.

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.

Pair white wines or rosés from the Provence region of France with this provencal fish stew.

If you are fortunate enough to find sablefish (black cod) tips, the meaty bits behind the jaw bones, use them in place of any firm white fish. The silky, firm texture and rich flavor elevates this rustic seafood stew.
Swap in 1 cup thinly sliced fresh fennel for the fennel seeds for a more authentic Provençal flavor.