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Tempura fish with chips and salad
Tempura fish with chips and salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a quick and delicious fish and chips dinner using clever shortcuts for a satisfying meal in no time!
Ingredients:
  • Lemon wedges, to serve
  • 500g bag frozen potato fries
  • 500g thick boneless white fish fillets (see note)
  • Vegetable oil, for shallow-frying
  • 150g sachet tempura batter mix
  • 187.50 gm iced water
  • 41.20 gm French salad dressing
  • 100g baby salad leaves
  • 250g cherry tomatoes, halved
  • 2 Lebanese cucumbers, diced
  • 2 green onions, thinly sliced
Instructions:
  • Prepare the salad by combining baby salad leaves, tomato, cucumber, and onion in a bowl. Toss gently to mix everything together.
  • Preheat your oven to 230°C (210°C fan-forced) and line a large baking tray with baking paper. Arrange the fries in a single layer on the tray. Bake for 20 minutes, flipping them halfway through, until they are golden and crisp.
  • After drying the fish with a paper towel, divide it into 8 equal pieces. Pour vegetable oil into a large non-stick frying pan, filling it about 3cm deep, and heat over medium-high heat. In a medium bowl, combine the batter mix with iced water, whisking until smooth. Coat the fish in the batter, letting any excess drip off. Fry the fish in batches for 2 to 3 minutes per side until golden and crispy. Place the cooked fish on a wire rack set over a baking tray to drain.
  • Drizzle the salad with the delicious dressing, toss everything gently to combine, and serve the fish alongside crispy fries, fresh salad, and zesty lemon wedges.

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