Tempura John Dory with mushy peas

Ingredients

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

MUSHY PEAS

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

Method

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.