A twist on the British classic, fish and chips, the light tempura batter gives a great texture complemented by sweet green pea shoots and a Suffolk curry sauce
Tempura batter is lovely and light and gives great texture to this dish. I love curry sauce with my fish and chips and I know lots of others do too. So I’ve sprinkled the fish with a blend of curry powder and salt and served the plate with a smear of Hadleigh-made curry sauce from The Great British Sauce Company.
Ingredients (serves two)
2 white fish fillets sliced into ‘fingers’
For the batter: 100g cornflour, 100g plain flour, 1tsp baking powder, 1 large egg yolk, 200ml sparkling water, zest of one lemon, juice of half a lemon, pinch salt, oil for deep frying
For the chips: 2 large potatoes peeled and cut into 1inch cubes, oil for deep frying
For the salad: 1 packet pea shoots, 1 handful frozen peas defrosted (or fresh in season), 2tbsps Aspall Cyder vinegar, 4tbsps rapeseed oil, 1tbsp nigella seeds, half clove garlic crushed, seasoning
Method
1. Boil the potatoes for around five to 10 minutes until tender but not falling apart. Drain, pat dry and set aside to cool.
2. Mix together all the batter ingredients.
3. Mix together the ingredients for the salad dressing and combine with the peas and pea shoots. Set aside.
4. Heat oil to 180C. Add the potatoes and cook until they rise to the surface nice and golden. Drain on paper and place in the oven to keep warm.
5. Now individually dip each piece of fish in the batter, let the excess drip away then put into the fryer a few pieces at a time for around three minutes until golden. Drain to paper.
6. Spread some curry sauce on your plate if you like then add the fish, ‘chips’ and your dressed salad.
