Colin’s sharing his secret to making the fish batter crispy, light and tempura-like.
Served in a milk bun with a herby homemade tartare sauce, fennel and all the fixings, this recipe is guaranteed to be a hit…even with people who don’t like fish.
Ingredients
Method
For tartare sauce, combine ingredients in a large bowl and mix well. Cover and refrigerate.
In a large wide saucepan, heat oil until it reaches 170°C on a thermometer.
In a large bowl, mix the flours, paprika, bicarb soda and ketchup. Add soda water, whisking continuously to remove any lumps. Season with salt and pepper. The batter should have the consistency of pouring cream.
Dust fish evenly in extra flour. Working with one fillet at a time, dip fish into batter until completely coated. Carefully lower into hot oil and hold one end for 3–4 seconds before letting go (this helps fish to float and not stick to the fryer’s bottom).
Deep fry for 4–5 minutes or until batter is crisp and fish is cooked. Transfer to a large plate lined with paper towel. Repeat with remaining fish and batter.
In a large bowl, combine fennel, lemon juice and olive oil. Season.
Top bun bases with lettuce, fish, tomato, fennel and tartare sauce. Serve with fries.
