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Smoked haddock tempura with salsa verde (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



For the salsa verdelarge handful flatleaf parsley1 tbsp capers in vinegar, drained1 tbsp each chopped fresh basil, rosemary and mint 2 anchovy fillets, drained2 tbsp extra virgin olive oil1 tsp white wine vinegar1 garlic clovesalt and freshly ground black pepper For the haddock tempuravegetable oil, for deep-frying200g/7oz plain flour150ml/5fl oz ice-cold sparkling mineral water1 free-range egg white, whisked 200g/7oz smoked haddocklime wedges, to serve



Method



1. For the salsa verde, place all the salsa verde ingredients into a blender and blend to combine. Add a little more oil and vinegar to thin the sauce to a dipping consistency if needed.2. For the haddock tempura, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)3. Mix the flour and water together in a bowl, then fold in the whisked egg white.4. Cut the haddock into strips, then dip into the batter and deep fry for 4-5 minutes, or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.5. To serve, place the haddock tempura onto a serving plate with some lime wedges and the salsa verde sauce in a bowl, for dipping.