I use the same batter for sliced zucchini, eggplants, squash blossoms, and any other seasonable vegetable that I serve in my "Greek tempura," as my friends call this dish.

    • 1 ½ to 2 pounds fish fillets
    • olive oil or canola, for frying
    • 1 cup cornstarch, plus 2 tablespoons to dust the fish fillets
    • 2 ½ cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • 2 cups ouzo (see note)
    • 2 cups club soda or more, as needed
    • 2 lemons quartered

Heat about two inches of oil in a skillet.

In a bowl mix together one cup cornstarch, the flour, and the baking powder. Add ouzo and club soda, whisking to incorporate. It should be runny. If too thick, add a little more club soda.

Dip one fillet at a time in the batter, remove with tongs, let drain a bit, and fry in the heated oil turning as it becomes deep golden. Transfer to a plate lined with paper towels.

Serve with lemon quarters.

Note: Ouzo, Pernod, and Raki are anise-flavored strong alcoholic drinks. If not available, substitute vodka or grappa, adding a pinch of ground star or green anise to the batter.

To read Aglaia's story about the "she-dragon," a poisonous—but tasty—Greek fish, click here.