David’s Tastebud Tingling Tempura Cod

 David’s Tastebud Tingling Tempura Cod

Our Head Chef, David Hall, is back with another Fry-day night fish special.

This week, he will have your tastebuds hooked with his tasty tempura cod, served with a tangy tartare sauce. 

Don’t forget to head over to our Instagram page (@TheFishHotel) to share your off the scale snaps.

Enjoy!

 Making your tangy tartare…

To make your tartare sauce you will need:

  • 40g cornichon gherkins
  • 40g capers
  • 40g banana shallot
  • 8g chives
  • 8g parsley
  • 125g mayonnaise
  • Firstly, rinse and drain your capers and gherkins.
  • Pat dry and then use a knife to dice into small pieces.
  • Finely dice your shallots and herbs.
  • Then mix all your ingredients, including your gherkins and capers, together in a bowl with your mayonnaise.
  • Pop in the fridge whilst you prepare your tempura cod, then serve on the side with a slice of  lemon. Enjoy.

 Making your Fry-day even batter…

David’s tempura top tip: make your batter just before you fry your fish, this ensures it’s as lively and fresh as possible.

To make your batter, you will need:

  • 100g plain flour
  • 60g cornflour
  • 8g baking powder
  • 250ml ice cold, fizzy water
  • Firstly, weigh out your batter ingredients and lightly mix with water. David uses chopsticks as to not over work the batter, you want lumps in order to achieve a light batter!
  • Next it’s time to prepare your fish. David has opted for cod and cut it into strips, however, you can use whatever fish takes your fancy. Make sure you cut your fish into even strips, so that they cook at the same time.
  • Then season your fish and dust with flour.
  • Next pop your fish into the batter.
  • Then add three tablespoons of batter into your fryer to create lots of scraps, let these fry for a minute and then add your strips of fish. Lightly stir them in the oil so that the scraps attach to the fish.
  • Allow to cook for 4 minutes until golden and crispy.
  • Finally drain on kitchen cloth, to remove excess oil then your tempura is ready to serve.

 Tuck into your tempura 

David’s son loves his tempura cod in a roll, with a spoonful of tartare sauce. Great shout Dylan, looks yummy!

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