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

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.

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.

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."