Lemon Sole Tempura with Cucumber Salad and Chips

Name: Lemon Sole Tempura with Cucumber Salad and Chips
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: sunflower oil, for deep-frying; 900 g potatoes (such as Rooster), peeled and cut into skinny chips; 900 g potatoes (such as Rooster), peeled and cut into skinny chips; 600 g lemon sole fillets, skinned and cut into strips; 50 g plain flour; 50 g cornflour; 175 ml iced sparkling water; 2 ice cubes; 1 large cucumber, peeled and thinly sliced; 2 large gherkins, thinly sliced; 3 tbsp rapeseed oil; 3 tbsp white wine vinegar; 2 tbsp chopped fresh dill, plus extra sprigs to garnish; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; mayonnaise spiked with lime rind and juice; mayonnaise spiked with lime rind and juice; mayonnaise spiked with lime rind and juice; lemon wedges; malt vinegar

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This tempura batter is lovely and crisp but it needs to be made and used instantly. Don’t worry about lumps, as they will actually improve the texture of the batter.

Ingredients

sunflower oil, for deep-frying
900 g potatoes (such as Rooster), peeled and cut into skinny chips
600

Fish course
Pescatarian

Method

Preheat the oven to 150°C (300°F/gas mark 2).

First make the salad to allow the flavours to develop. Place the cucumber slices in a bowl with the gherkins, oil, vinegar and dill. Season with salt and pepper and set aside until needed.

Heat the oil in a deep-fat fryer or