Fish Tempura with Sauce Gribiche
Homemade fish tempura is really simple to make but is bound to impress guests. It makes a perfect starter for a dinner party, or if you’re craving a lighter, healthier meal post Christmas, this will be sure to satisfy those cravings when served as a main with new potatoes.
We paired this tempura with a sauce gribiche and edamame, broccoli and feta salad. The fresh lemon flavours pair perfectly with the fish, and the green vegetables make it a beautifully vibrant plate.
There are two temperatures which are key to cooking perfectly done fish tempura: the oil and the fish. If the oil temperature is too low, your batter will become soggy; too high and it will spoil the flavours. You’re looking to maintain an oil temperature of 180°C while you fry your tempura. The fish needs to reach a temperature of 60°C to be nice and flaky inside.