Line fish tempura with citrus herb aioli
(served with Spier Seaward Sauvignon Blanc)
Try our recipe for fish tempura using hake or your choice of sustainably caught line fish, sliced into fingers, dipped into a soda batter and panko crumbs, then fried to perfection. A lemon and lime garlic mayonnaise (made with whole free range eggs and fresh dill) completes the picture, perfectly served with Spier’s Seaward Sauvignon Blanc. Note: this batter can also be used without the panko crumbs, for a less craggly exterior.
Ingredients: (serves 4)
For the citrus herb aioli:
- 2 XL free range eggs
- 2-3 Tbsp fresh citrus juice (lemon and/or lime)
- 1 Tbsp (15 ml) Dijon mustard
- 1 small clove garlic
- salt, to taste
- 125-180 ml canola oil
- about 3 Tbsp fresh dill, roughly chopped
For the tempura fish:
- 1,5 cups self raising flour
- about 300 ml soda water, very cold
- salt & pepper, to taste
- about 500 ml vegetable oil, for frying
- 400-500 g firm white fish fillets, sliced into fingers
- 1,5 cups panko crumbs
Method:
Prepare the aioli: Using a powerful tall blender with feeding spout, or a hand held immersion blender, add the eggs, juice mustard, garlic and pinch of salt. Blend well for about 30 seconds, then add the oil in a thin stream while blending continuously, until the mixture is very thick and creamy. Add the dill and blend until well incorporated, then transfer the aioli to a small container and refrigerate until ready to serve.
Prepare the fish: In a medium mixing bowl, add the self raising flour, soda water, salt & pepper and stir to mix – it should just come together, a few lumps here and there is perfect. If not using immediately, refrigerate the mixture, it should remain very cold. Heat the vegetable oil in a medium size pot until a drop of batter sizzles when added (about 170-180 C), with the bowl of panko crumbs and the batter ready next to it. Dip the fish fingers into the batter and directly into the panko crumbs, covering it on all sides. Place carefully into the hot oil and fry in batches until golden brown. Remove with a slotted spoon and drain on kitchen paper. Serve with the aioli and slices of fresh lemon and/or limes.
