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INGREDIENTS

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TEMPURA BATTER

100g flour

50g corn flour

25g baking powder

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TARTAR SAUCE

Alternatively, you can use shop bought mayo and just add in the extras below

2 egg yolks

6 turns of milled black pepper 4g Salt

1 tsp English mustard

8g lemon juice + 15g white wine vinegar

500ml vegetable oil

Little water

 

Extra’s:

Chopped gherkins + Chopped capers + Chopped Parsley + Finely chopped shallots

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ONE TO TWO CAKES PER PERSON

KIDS FISH & CHIPS

METHOD

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TEMPURA BATTER

Sieve together and add enough iced water to get a thick batter consistency.

Season, then flour the fish before you dip it into the batter. Place the fish into the batter and hold it by the tail end. Let the excess drip off then fry at 180c for approx. 4-5 mins until golden & cooked. Drain it on kitchen paper, season and eat straight away.

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TARTAR SAUCE

Whisk the mustard, salt, pepper, and egg yolk in a bowl.  Slowly pour the oil on to the egg yolks whisking well. Keep adding all the oil – you will need to add a little water to the mayonnaise as it may become too thick. Once all of the oil has been added, place the rest of the ingredients into the mayonnaise.

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SWEET POTATO FRIES

Wash the sweet potatoes in their skins and leave to air dry.

Cut into long fries that are as long as the potato and then 1cm in width.  Leave these to dry out for at least a day before they are cooked. Fry at 160c until semi blanched and then deep fry at 180c for 2-3 mins until golden and crisp. Drain and season with salt.

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