Smoked Haddock Tempura with Salsa Verde

Crispy battered smoked haddock served with a fresh herb and anchovy salsa verde dipping sauce.

Seafood Fried Spanish Pescatarian Tempura

Estimated Nutrition

Calories

514.1

kcal / serving

2056.4 kcal total

Carbs

40.2g

per serving

160.8 g total

Fat

31.2g

per serving

124.6 g total

Protein

17.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

Dairy

piece

Egg White

free-range, whisked

Fruits

wedge

Lime

to serve

GrainsCereals

200

Plain Flour

Liquids

150

Sparkling Mineral Water

ice-cold

NutsSeeds

handful

large handful

chopped, fresh

chopped, fresh

chopped, fresh

clove

Garlic

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

500

Vegetable Oil

for deep-frying

Seafood

piece

Anchovy Fillet

drained

200

Smoked Haddock

Vegetables

Caper

in vinegar, drained

Method

Drain fish on kitchen paper and serve with lime and salsa verde.

Dip haddock strips into the batter and fry for 5 minutes until golden.

Mix flour and 150ml water together, then fold in the whisked egg white.

Heat vegetable oil in a deep saucepan until a bread cube sizzles.

Blend all salsa verde ingredients in a blender until combined.