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Tempura fish with chips and salad

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings

Ingredients

  • 500g bag frozen potato fries
  • 500g thick boneless white fish fillets (see note)
  • Vegetable oil, for shallow-frying
  • 150g sachet tempura batter mix
  • 3/4 cup iced water
  • 2 tablespoons French salad dressing
  • Lemon wedges, to serve

Salad

  • 100g baby salad leaves
  • 250g cherry tomatoes, halved
  • 2 Lebanese cucumbers, diced
  • 2 green onions, thinly sliced

Method

  • 1
    Make salad Place baby salad leaves, tomato, cucumber and onion in a bowl. Toss to combine.
  • 2
    Preheat oven to 230°C/210°C fan-forced. Line a large baking tray with baking paper. Place fries, in a single layer, on prepared tray. Bake, turning halfway during cooking, for 20 minutes or until golden and crisp.
  • 3
    Meanwhile, pat fish dry with paper towel. Cut into 8 equal pieces. Pour vegetable oil into a large non-stick frying pan until 3cm-deep. Heat over medium-high heat. Place batter mix in a medium bowl. Slowly add iced water, whisking constantly until smooth. Dip fish into batter to coat, allowing excess batter to drain off. Cook fish, in batches, for 2 to 3 minutes each side or until golden and crisp. Drain on a wire rack over a baking tray.
  • 4
    Drizzle salad with salad dressing. Toss to combine. Serve fish with fries, salad and lemon wedges.

Source: taste.com.au

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