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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


    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. 

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