De-glaze fish (Cod, Pollock or Halibut) by rinsing in cold water and cut in strips. Dust fish in dry Tempura Batter mix (code 07230) seasoned with lemon pepper, and red pepper powder shaking off excess. Dip in prepared Tempura batter made with beer instead of water and seasoned with lemon pepper and red pepper powder. Then roll in Authentic Japanese Panko bread crumbs (code 01020). Deep fry at 350-375°F until golden brown. Serve in a corn tortilla with shredded cabbage, shredded cheese, a spicy cream sauce and a wedge of lemon.
