Traditional Tempura Battered Fish & Homemade Chips

Name: Traditional Tempura Battered Fish & Homemade Chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: British
Ingredients: Salt and pepper; Salt and pepper; 30 g potato starch or corn starch (very important for adding crunch); 30 g potato starch or corn starch (very important for adding crunch); 150 g plain or self-raising flour, plus extra for dusting; 150 g plain or self-raising flour, plus extra for dusting; 300 ml cold sparkling water (I have a Soda Stream, so I store cold tap water in the fridge and add bubbles just before use); 300 ml cold sparkling water (I have a Soda Stream, so I store cold tap water in the fridge and add bubbles just before use); 300 ml cold sparkling water (I have a Soda Stream, so I store cold tap water in the fridge and add bubbles just before use); 1 egg, chilled; Oil for frying (use an oil with a high smoke point – I use rice bran oil, but canola, peanut or even white sesame will work); Oil for frying (use an oil with a high smoke point – I use rice bran oil, but canola, peanut or even white sesame will work); Oil for frying (use an oil with a high smoke point – I use rice bran oil, but canola, peanut or even white sesame will work); Oil for frying (use an oil with a high smoke point – I use rice bran oil, but canola, peanut or even white sesame will work); Oil for frying (use an oil with a high smoke point – I use rice bran oil, but canola, peanut or even white sesame will work); 4 large potatoes; 500 g iki jime grade white fish fillet; 3 gherkins, finely chopped; 250 ml whole egg mayonnaise; 2 tsp finely chopped small capers; 2 tbsp finely chopped flat leaf parsley; 1 lemon, zested; 1 baby lettuce heart, finely chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

You might be thinking that fish and chips is a bit plain... but I am pretty certain that you’ll end up adding this meal to your entertaining repertoire after trying this one!

Ingredients

500 g iki jime grade white fish fillet
4 large potatoes

Oceania
Europe
Australian
Australia
United Kingdom
Fish course
Pescatarian

Method

Debone the fish fillet and then cut into 12 pieces of approximately 40 g each. Place in the fridge on paper towels, covered with plastic wrap, to keep the pieces dry.

For the homemade chips, cut your potatoes into chips of your preferred size and then par cook for around 60% of the time tha