Tempura-battered Wild Alaska pollock fish fingers
20 minutes plus chilling • SERVES 4 • EASY
wild Alaska pollock fillet 500g, skinned
plain flour 2 tbsp
sweet chilli dipping sauce, to serve
BATTER
plain flour 100g
salt Ω tsp
caster sugar 1 tsp
baking powder 1 tsp
egg 1
vegetable oil, for frying
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1 Slice the pollock fillet into even-sized strips, measuring about 10cm x 2.5cm. Sprinkle 2 tablespoons of plain flour onto a plate, season, then roll the pieces of pollock fillet into the flour to coat lightly.
2 To make the batter, sift the flour, salt, sugar and baking powder into a large bowl. Whisk in the egg and enough water to give the consistency of smooth double cream (youíll need about 150ml). Chill for 15-20 minutes.
3 Heat the oil in a wok or deep fat fryer to a temperature of 180∞C.
4 Dip the pieces of fish into the batter and carefully place in the wok, cooking a few at a time. Alternatively, put in the frying basket of the deep fat fryer and lower into the hot oil. Fry until golden brown and crisp, about 2-3 minutes. Lift out of the wok with a draining spoon, or raise the frying basket from the hot oil, drain for a few seconds. Drain on kitchen paper for a few moments. Serve hot with the sweet chilli dipping sauce. |
