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Mulloway: Tempura Style Fish and Chips

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You Need: (Serves 4)

  • 4 x 250g mulloway fillets
  • 8 potatoes, cut into fries
  • vegetable oil for deep frying
  • lemon wedges for garnish

Tempura Batter

  • 250g tempura flour
  • pinch sea salt
  • ground black pepper
  • 270ml iced water
  • 1 egg, lightly beaten

 

Method:

Cut the fish into bite sized chunks. Fill a deep-fryer or large saucepan one-third full of oil and heat to 180C degrees or until a cube of white bread dropped inot the oil turns golden brown in 15 seconds.

Put the flour into a large bowl. Whisk the egg int the iced water. Very lightly whisk the iced water and egg into the tempura flour- it should still be lumpy. Do not overwork the batter at this stage, you will end up with a heavy coating.

Dip the fish in the batter in batches and fry until crisp and golden. Drain on cumpled paper towels. Keep warm.

Fry the potatoes in the oil until golden. Serve immediately with a fresh salad and dipping sauce of your choice.