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Fish Tempura with Sauce Gribiche

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.

Temperatures

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.

Ingredients
For the sauce gribiche
  • 3 large eggs
  • 8 cornichons
  • small handful parsley leaves
  • 3 tbsp chopped chives
  • 1 clove garlic
  • 1 tsp capers
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to season
For the salad
  • 500 g frozen edamame beans
  • 1 large broccoli
  • 200 g feta cheese
  • 1 small bunch of mint
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 lemon
  • 1/2 tsp wholegrain mustard
For the fish
  • 2 white fish of your choice, skin on (we used cod)
  • 130 g tempura batter
  • 180 ml ice-cold sparkling water
  • Rapeseed or sunflower oil, for frying
  • 2 tbsp corn flour
directions
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To make the sauce gribiche
  • Boil a small pan of water. Gently place the eggs in and simmer for 7 minutes.
  • Rinse under cold water until cool enough to handle. Peel the eggs and blend with the cornichons, parsley, chives, garlic, capers, and mustard until it forms a rough paste.
  • Add the lemon juice, oil, salt, and pepper. Pulse to a smooth paste.
To make the salad
  • Boil and rinse the beans and broccoli. Pick the fresh mint and roughly chop. Crumble the feta into large chunks. Make a vinaigrette by whisking the oil, vinegar, lemon juice, and mustard. Assemble all the ingredients and season the salad.
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To make the fish tempura
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  • Prepare the fish by either cutting into two or leaving whole. Pat the fish dry with kitchen paper to remove any excess moisture.
  • Add the ice-cold sparkling water to the batter and mix thoroughly until all the lumps are removed.Dip the fish into the flour, coating all over, then into the batter until evenly coated.
  • In a pan, add enough oil to cover the fish and heat to 180°C. Carefully add the fish to the pan and gently move it around so it doesn’t stick to the bottom.Fry until the fish reaches 60°C and is golden brown, this should take a few minutes.
  • Drain on a wire rack with kitchen paper underneath and serve as soon as possible. If serving as a main, boil some new potatoes with a sprig of fresh mint. Once cooked toss in salted butter.
" I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made"

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