Plain flour : 85g
Cornflour: 1 tbsp
Sea Salt diced: ½ tsp
Ice-cold sparkling mineral water: 200ml
Roasted Chilli Relish
Red chillies: 3
Rapeseed oil: 5 tbsp
Fresh coriander, chopped: 1 handful
Garlic clove, peeled and chopped: 1
Sea salt and black pepper:
Rapeseed oil for deep frying:
Preheat the oven to 200°C, gas mark 6.
Preheat the oven to 200°C/Gas 6.
To make the chilli relish, put the chillies and garlic in a square of foil. Drizzle the oil over, season with sea salt and black pepper and wrap up tightly. Place in the pre-heated oven and cook until the chillies and garlic are tender, approximately 15-20 minutes. Transfer to a small bowl and mix together. Remove the skins of the chillies; add the chopped coriander and a little more oil, season with sea salt and black pepper.
Cover a baking tray with sheets of kitchen paper.
Start to heat a deep-fat frying pan or large wok a third full of oil and have a draining spoon to hand.
Mix the tempura batter just as you are about to cook. Sift plain flour and cornflour with sea salt into a large mixing bowl. Whisk in ice-cold sparkling mineral water using a whisk, but don’t over beat. It doesn’t matter about a few lumps, use immediately.
When the oil reaches 190°C dip some of the prepared fish goujons into the batter, shake off any excess then lower straight into the hot oil.
Don’t over-fill the the oil. Fry for about 2 minutes until light golden and crisp, then drain on kitchen paper.
Repeat with the remaining fish goujons in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp.
They are best served immediately on a warm plate with the roasted chilli relish.
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