Tempura Fish and Chips
By OcadoLife
Published on 16 September 2024
"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 peas to curry sauce – so you can tuck into the full chip-shop experience. Swap the sweet potato for regular fries if you prefer.
Time and servings
25 minsTotal time
2Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 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
Step 1
Cook the fries as per pack instructions. Meanwhile, whisk the tempura batter mix with the sparkling water to make a batter.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.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.Step 4
Serve with warmed-through mushy peas, curry sauce, ketchup and lemon wedges.