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Tempura Fish and Chips

By OcadoLife
"Cheat your way to a British classic at home with a light and crispy shop-bought batter”, says OcadoLife recipe editor Lauren Hoffman. This super-simple Tempura Fish and Chips comes with all the extras too – from mushy…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 200g sweet potato fries
  • 150g tempura batter mix
  • 210ml sparkling water
  • 2 litre (approx.) sunflower oil, for frying
  • 2 cod loins
  • 1 (150g) tub mushy peas
  • 2 heaped tbsp (approx.) curry sauce
  • 2 dollops ketchup
  • 1 lemon, cut into wedges

Method

4 steps

  1. Step 1

    Cook the fries as per pack instructions. Meanwhile, whisk the tempura batter mix with the sparkling water to make a batter.

  2. Step 2

    Half-fill a wide pan with oil; heat over a medium-high heat. Pat the cod loins dry with kitchen towel; season. To test if the oil is hot enough, add a drop of batter to the pan to see if it sizzles.

  3. Step 3

    Dip the fish into the batter, then add to the hot oil. Fry for 5-6 mins, until golden; remove with a slotted spoon to a plate lined with kitchen towel.

  4. Step 4

    Serve with warmed-through mushy peas, curry sauce, ketchup and lemon wedges.