Tempura John Dory with mushy peas and add a good-quality tartare sauce for a nice tang.
Tempura John Dory with mushy peas
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Rich in omega-3
DIFFICULTY
Easy
TIME
35 Minute minutes
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Method
1.
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.
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2.
Half fill a large, heavy-based saucepan with oil and heat to 190°C.
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3.
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.
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4.
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.
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5.
Divide fish onto warmed plates. Serve with mushy peas, lemon wedges and salad.
Shopping List
Ingredients
1.
Vegetable oil, for deep frying
2.
1/2 cup (100g) rice flour
3.
1/2 cup (75g) cornflour
4.
1/2 cup (75g) plain flour, plus extra to dust
5.
1 tbs crushed fennel seeds
6.
1 egg
7.
1 1/4 cups (300ml) chilled soda water
8.
1/2 cup ice cubes
9.
4 John Dory fillets (or other white fish), skin on (130g each)
10.
Lemon wedges, mixed leaf salad to serve
11.
MUSHY PEAS
12.
40g unsalted butter
13.
1 onion, thinly sliced
14.
1 garlic clove, crushed
15.
2 cups (220g) baby peas, thawed
16.
30g baby spinach
17.
1/4 cup mint leaves, chopped
