Tempura Fish and Chips with Homemade Tartar Sauce and Pickled Onions

Tempura Fish and Chips with Homemade Tartar Sauce and Pickled Onions


1L canola oil
100g plain flour for dusting
150g tempura batter mix
800g skinless snapper fillets
3/4 cup soda water
6 large Desiree potatoes (peeled and cut into chips)
8 Fehlbergs pickled onions

Tartar Sauce:

1 cup whole egg mayonnaise
2 Tbs baby capers
12 cornichons
2 golden shallots
Lemon zest and juice



Blend cornichons, capers and golden shallots in a food processor. Stir in mayonnaise, lemon zest and juice until combined.

Fish and Chips:

Place the chips in a pot of cold water, bring to the boil and drain. Place the uncovered chips in the fridge to dry out.

Mix the tempura flour into the soda water and add a few cubes of ice to keep really cold, refrigerate.

Heat canola oil to 170 C in a large, heavy based pot. Dust snapper fillets in flour and dip into tempura batter. Fry fish turning regularly until crispy.

Drain on a paper towel. Serve fish on top of chips with tartar and pickled onions. Season to taste.

Recipe provided by Shuck

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