Hungry Hunter Recipes

Tempura Whiting Fish and Chips

Tempura Whiting Fish and Chips

Tempura Whiting:

Ingredients:

  • 4 whiting fillets
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup cold sparkling water (you can use ice-cold water if not available)
  • Vegetable oil (for frying)
  • Lemon wedges (for serving)

Instructions:

1. Prep the Fish:

    • Pat the whiting fillets dry with paper towels.
    • Season with salt and pepper on both sides.

2. Make the Tempura Batter:

    • In a large bowl, mix together the flour, cornstarch, baking powder, and salt.
    • Gradually add the cold sparkling water while stirring gently until the batter is smooth. Do not overmix; a few lumps are okay.
    • Place the batter in the refrigerator for 10 minutes while you heat the oil.

3. Fry the Fish:

    • Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
    • Take the batter out of the refrigerator and give it a quick stir.
    • Dip each whiting fillet into the batter, allowing excess to drip off.
    • Carefully lower the fillets into the hot oil and fry for 2-3 minutes on each side, or until golden and crispy.
    • Remove with a slotted spoon and drain on paper towels.

4. Serve:

    • Serve immediately with lemon wedges and twice-baked chips.

 

Twice Baked Chips:

Ingredients:

  • 4 large potatoes (Russet or Maris Piper work well)
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Optional: herbs like rosemary or thyme for seasoning

Instructions:

1. First Bake:

    • Preheat your oven to 200°C (400°F).
    • Wash and peel the potatoes. Cut them into thick chips.
    • Place the chips in a large pot of cold salted water and bring to a boil. Cook for 5-7 minutes until just tender but not falling apart.
    • Drain the chips and let them steam dry for a few minutes.
    • Toss the chips in 1 tbsp of vegetable oil, ensuring they're evenly coated.
    • Spread the chips on a baking tray in a single layer. Bake in the preheated oven for 20-25 minutes until they start to turn golden.

2. Second Bake:

    • Remove the chips from the oven and allow them to cool slightly.
    • Increase the oven temperature to 220°C (430°F).
    • Toss the chips in the remaining 1 tbsp of oil and return them to the baking tray.
    • Bake for an additional 15-20 minutes until they are crispy and golden brown.
    • Season with salt, pepper, and herbs (if using) before serving.


Serve the crispy tempura whiting alongside the twice-baked chips with a wedge of lemon and your favorite dipping sauce, such as tartar sauce or aioli. Enjoy your meal!

Aioli Recipe:

Ingredients:

  • 2 large egg yolks
  • 2-3 garlic cloves, minced (adjust to taste)
  • 1 tsp Dijon mustard (optional)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 cup extra-virgin olive oil (or a mix of olive oil and neutral oil like canola)
  • Salt and pepper to taste
  • Optional: a pinch of cayenne pepper or a dash of smoked paprika for extra flavor

Instructions:

1. Prepare the Ingredients:

    • Place the egg yolks, minced garlic, Dijon mustard (if using), and lemon juice in a mixing bowl.

2. Mix the Aioli:

    • Begin whisking the mixture until it's smooth and well combined.
    • Very slowly, start drizzling in the olive oil while whisking continuously. It’s crucial to add the oil in a thin, steady stream to emulsify the ingredients properly.
    • Continue whisking and adding the oil until the aioli thickens and reaches a creamy consistency.
    • If the aioli is too thick, you can thin it with a little warm water or more lemon juice.

3. Season and Serve:

    • Taste the aioli and season with salt, pepper, and any other optional spices to your liking.
    • Transfer to a serving bowl and serve with your Tempura Whiting and Twice Baked Chips.

Notes:

  • Blender/Immersion Blender Method: If whisking by hand is too much, you can use a blender or immersion blender. Start by blending the egg yolks, garlic, mustard, and lemon juice, then slowly add the oil while blending until the aioli thickens.
  • Storage: Store leftover aioli in an airtight container in the refrigerator for up to 3 days.
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