A lightly fried cod fish tempura recipe with a punchy sauce gribiche and edamame bean, broccoli and feta salad. Light, flavourful and great for a dinner party starter or light lunch. Add new potatoes to make it a main meal.
Fish Tempura 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.
- 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 fish tempura
- 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
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
Directions
To make the fish tempura
- 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.
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.
Laura Tulloch
Thermapen Chef & Caterer - @laura_sussexfoodie
"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."
