Ingredients
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500g bag frozen potato fries
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500g thick boneless white fish fillets (see note)
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Vegetable oil, for shallow-frying
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150g sachet tempura batter mix
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3/4 cup iced water
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2 tablespoons French salad dressing
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Lemon wedges, to serve
Salad
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100g baby salad leaves
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250g cherry tomatoes, halved
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2 Lebanese cucumbers, diced
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2 green onions, thinly sliced
Method
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1Make salad Place baby salad leaves, tomato, cucumber and onion in a bowl. Toss to combine.
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2Preheat 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.
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3Meanwhile, 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.
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4Drizzle salad with salad dressing. Toss to combine. Serve fish with fries, salad and lemon wedges.
Source: taste.com.au
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