Hungry Hunter Recipes
Tempura Whiting Fish and Chips
In This Report
From the Kitchen
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)
Method
Prep the Fish
- Pat the whiting fillets dry with paper towels.
- Season with salt and pepper on both sides.
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.
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.
Serve
- Serve immediately with lemon wedges and twice-baked chips.
Twice Baked Chips
- 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
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.
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
- 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
Prepare the Ingredients
- Place the egg yolks, minced garlic, Dijon mustard (if using), and lemon juice in a mixing bowl.
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.
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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