Tempura John Dory with mushy peas
35 Minute
Rich in omega-3
Tempura John Dory with mushy peas and add a good-quality tartare sauce for a nice tang.
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  • Vegetable oil, for deep frying
  • 1/2 cup (100g) rice flour
  • 1/2 cup (75g) cornflour
  • 1/2 cup (75g) plain flour, plus extra to dust
  • 1 tbs crushed fennel seeds
  • 1 egg
  • 1 1/4 cups (300ml) chilled soda water
  • 1/2 cup ice cubes
  • 4 John Dory fillets (or other white fish), skin on (130g each)
  • Lemon wedges, mixed leaf salad to serve
  • 40g unsalted butter
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 cups (220g) baby peas, thawed
  • 30g baby spinach
  • 1/4 cup mint leaves, chopped


  • For mushy peas, melt butter in a pan over a medium-low heat. Add onion and garlic. Cook 3 minutes or until softened. Add peas, spinach and 1/3 cup (80ml) water, and cook 3 minutes. Take off heat, add mint, and pulse with a stick blender for 1 minute or until roughly chopped. Season and set aside.

  • Half fill a large, heavy-based saucepan with oil and heat to 190°C.

  • Sift flours into a large bowl and stir through fennel seeds. In a small bowl, whisk egg, soda and ice. Just before cooking, gradually whisk the soda mixture into the flour until just combined. It should be a bit lumpy and the consistency of thin pancake batter.

  • Working in batches, lightly dust each fillet with extra flour, dip in batter, and drop into oil. Deep-fry for 2-3 minutes or until crisp and lightly golden. Use a slotted spoon or tongs to lift out. Drain onto paper towel and season with salt.

  • Divide fish onto warmed plates. Serve with mushy peas, lemon wedges and salad.

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