CRISPY TEMPURA AND CHIPS WITH HOMEMADE TARTAR SAUCE AND PICKLED ONIONS

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Ingredients

  • 1L canola oil
  • 100g plain flour for dusting
  • 150g tempura batter mix
  • 800g skinless snapper fillets
  • 3/4 cup soda water
  • 6 large Desiree potatoes (peeled and cut into chips)
  • 8 pickled onions
Tartar Sauce:
  • 1 cup whole egg mayonnaise
  • 2 Tbs baby capers
  • 12 cornichons
  • 2 golden shallots
  • Lemon zest and juice
picture: cornichons

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Method

Tartar:
  • Blend cornichons, capers and golden shallots in a food processor. Stir in mayonnaise, lemon zest and juice until combined. (you can also have it by chopping them, so you will get the texture)
Fish and Chips:
  • Place the chips in a pot of cold water, bring to the boil and drain. Place the uncovered chips in the fridge to dry out.
  • Mix the tempura flour into the soda water and add a few cubes of ice to keep really cold, refrigerate.
  • Heat canola oil to 170 C in a large, heavy based pot. Dust snapper fillets in flour and dip into tempura batter. Fry fish turning regularly until crispy.
  • Drain on a paper towel. Serve fish on top of chips with tartar and pickled onions. Season to taste.