Ingredients
- 200 gram Best Foods mayonnaise
- 2 tbsp capers chopped rinsed
- 1 large pickle chopped
- 1 small shallot finely chopped
- 1/2 lemon juice
- salt
- black peppercorn
- lemon wedges for serving
Crispy Tempura
- 4 trevally fish fillets skinned
- 1 cup plain flour for batter
- 1/4 cup cornflour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup plain flour for coating
- 1 large egg yolk
- 1 cup soda water ice-cold
- olive oil for frying
Recipe Directions
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For the tartare sauce, mix all the ingredients together in a small bowl and store in fridge until needed.
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Prepare fish by cutting into preferred serving size. Slightly pat dry.
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Mix flour, cornstarch, salt and baking soda together in a deep dish. Place the second measure of flour onto a shallow plate, dip fish fillets into flour and shake off excess. Set aside.
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Heat 3cm depth of oil in a large pan. Bring it to about 180°C. Whisk egg and soda water together in a bowl and combine with flour mixture. The batter should be light and bubbly.
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Working quickly, dip the floured fish fillets into the batter, lift to drain excess, and lower into the hot oil.
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Fry for 6-8 minutes until golden in colour and crisp. Carefully turn fillets to ensure even cooking. Drain on a wire rack and sprinkle with a pinch of salt.
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Serve with tartare sauce and lemon wedge.
