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    Tempura cod & prawns with shoestring fries & tartare sauce

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    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. 

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