Domaine Ste. Michelle Tempura Batter Halibut with Soy Dipping Sauce

For the dipping sauce:
½ cup soy sauce
½ cup mirin (rice wine)
2 Tbsp water
2 Tbsp minced green onion
1 Tbsp sesame seeds

For the batter:
4 cups all-purpose flour
3 Tbsp corn starch
1 Tbsp baking powder
2 tsp salt
2 tsp sugar
3 cups cold Domaine Ste. Michelle Sparkling Wine
3 pounds halibut, cut into 1-ounce pieces
Canola or peanut oil for frying

Make dipping sauce: Whisk all the ingredients together and set aside. Make the batter: Stir together 3 cups of the flour, corn starch, baking powder, salt and sugar. Add the Sparkling Wine and whisk until just blended. Strain through a large-holed sieve into another bowl.

Heat 2 inches of the oil in a large deep skillet to 365ºF. Working in batches, dredge the fish in the remaining cup flour, shaking off the excess. Dip fish in batter, and add it to the hot oil. Fry until golden brown, about 3-4 minutes. Transfer the fish as it is cooked to paper towels to drain. Keep warm in a low oven while you fry the remaining fish. Serve the halibut with the dipping sauce.

Note: The same batter can be used for vegetables or chicken.

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