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Member recipe

Mixed Fish and Veg Tempura

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Serves 4

A quick and tasty Japanese inspired snack or main course

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  • 1 Sliced Onion (Onion rings)
  • 1 Green pepper cut into thin wedges
  • 2 Sliced large spring onions
  • 2 small sea bass fillets
  • 1 smoked haddock fillet
  • 1/2 tsp salt
  • Stir fry or sunflower oil for frying
  • For the fish
  • 1/2 tsp Crushed coriander seeds
  • 1/2 tsp Fish seasoning
  • 1/2 tsp Black pepper
  • 1/2 tsp Oregano
  • For the batter
  • 200g plain flour
  • 150ml ice cold soda /perrier water
  • 1 egg
  • 2tsp baking powder
  • 1 tsp paprika
  • 1tsp chilli flakes


    1. Slice / cut the fish into equally sized bite-size chunks and add the dry seasoning for the fish. Place in the fridge.
    2. Slice the vegetables, add black pepper and cumin if you like and stir.
    3. Heat the oil in a large wok, test the oil with a piece of onion.
    4. For the batter mix the dry ingredients and the wet ingredients separately then add together and whisk.
    5. Remove fish from the fridge and dip into the batter, shake off the excess and plunge carefully into the oil. Fry for 2 minutes until golden brown. Do not crowd the wok.
    6. Continue with the batch of fish and vegetables apart from the spring onion. Keep cooked fish and veg warm in the oven.
    7. Finally when all fish and veg has been cooked add the spring onion to the oil and fry until crisp. Drain well, add tempura fish and veg to a large bowl, add salt and crisp spring onions and stir.
    8. Plate and serve.

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