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