Tempura fish with chips and salad

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.