Flathead fillets with tempura batter

This tempura-style batter is light and crisp. Good served with a preserved-lemon aioli.

Serves 2-4

Cut flathead fillets in half lengthways.

Mix flours in a medium bowl. Add mineral water and mix well. Place fish fillets in the batter and coat well.

Place oil in a 22cm frypan over moderate heat. If your pan is larger add more oil - we want about 1 cm depth. Test the oil by dropping a little batter into the pan: it will sizzle when the oil is hot.

Pick up a fillet with a fork and drain excess batter into the bowl, then carefully lay the fish in the pan.

Repeat, cooking a few at a time for 2-3 minutes a side until lightly golden. Drain on paper towels.

Serve with shoestring chips and salad.

Back to Food & Recipes ...