Tempura cod & prawns with shoestring fries & tartare sauce

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

Serves: 4


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

3 large floury potatoes, such as Maris Piper

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


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.