Tempura cod & prawns with shoestring fries & tartare sauce

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes

Serves: 4

Ingredients

FOR THE TARTARE SAUCE
100g mayonnaise
½ x 25g pack flat leaf parsley, leaves chopped
½ x 20g pack tarragon, leaves chopped
Juice half a lemon
1 tbsp cornichons, finely chopped
1 tbsp capers, finely chopped

FOR THE FRIES
3 large floury potatoes, such as Maris Piper

FOR THE TEMPURA
Vegetable oil for deep frying
1 medium Waitrose British Blacktail Free Range Egg yolk
100g cornflour
100g self-raising flour
175-200ml ice-cold sparkling water
2 ice cubes
400g cod loin, cut into bite-sized chunks
12 raw tiger prawns, peeled, deveined, tails left on
Sea salt
Lemon wedges to serve
 

Method

1. For the tartare sauce combine the mayonnaise, herbs and lemon juice in a food processor and blend until smooth. Pour into a bowl, stir in the cornichons and capers, and season to taste.

2. Peel the potatoes and cut them into matchsticks. Rinse for 2-3 minutes under cold running water to remove the excess starch, then pat dry on kitchen paper.

3. Heat the oil in a deep fryer or large wok to 160°C. Fry the potatoes in batches for 30 seconds until softened, then drain on kitchen paper.

4. Increase the oil temperature to 180°C. When the oil is ready, combine the egg yolk and flours in a bowl and gradually whisk in the sparkling water and ice cubes; the batter should be the consistency of whipping cream.

5. Dip the cod and prawns in the batter, shaking off any excess and fry in batches for 4-5 minutes, until pale golden and crisp. Drain on kitchen paper and season with sea salt.

6. Remove any excess batter from the oil with a slotted spoon and cook the fries in batches for 3-4 minutes, until golden brown. Drain on kitchen paper and season with sea salt. Serve with the tartare sauce and lemon wedges.