{"id":21270,"date":"2025-08-31T08:00:59","date_gmt":"2025-08-31T06:00:59","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-north\/?p=21270"},"modified":"2025-08-29T09:12:30","modified_gmt":"2025-08-29T07:12:30","slug":"turn-a-humble-fillet-of-fish-into-a-plate-of-delight","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2025\/08\/31\/turn-a-humble-fillet-of-fish-into-a-plate-of-delight\/","title":{"rendered":"Turn a humble fillet of fish into a plate of delight!"},"content":{"rendered":"<p><strong><span lang=\"EN-US\" style=\"font-size: 12.0pt\">Line fish tempura with citrus herb aioli<\/span><\/strong><\/p>\n<p><span lang=\"EN-US\" style=\"font-size: 12.0pt\">(served with Spier Seaward Sauvignon Blanc)<\/span><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">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\u2019s Seaward Sauvignon Blanc. Note: this batter can also be used without the panko crumbs, for a less craggly exterior.<\/span><\/p>\n<p class=\"Body\"><b><span lang=\"EN-US\">Ingredients: (serves 4)<\/span><\/b><\/p>\n<p class=\"Body\"><b><span lang=\"EN-US\">For the citrus herb aioli:<\/span><\/b><\/p>\n<ul>\n<li class=\"Body\"><span lang=\"EN-US\">2 XL free range eggs<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">2-3 Tbsp fresh citrus juice (lemon and\/or lime)<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">1 Tbsp (15 ml) Dijon mustard<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">1 small clove garlic<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">salt, to taste<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">125-180 ml canola oil<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">about 3 Tbsp fresh dill, roughly chopped<\/span><\/li>\n<\/ul>\n<p class=\"Body\"><b><span lang=\"EN-US\">For the tempura fish:<\/span><\/b><\/p>\n<ul>\n<li class=\"Body\"><span lang=\"EN-US\">1,5 cups self raising flour<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">about 300 ml soda water, very cold<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">salt &amp; pepper, to taste<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">about 500 ml vegetable oil, for frying<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">400-500 g firm white fish fillets, sliced into fingers<\/span><\/li>\n<li class=\"Body\"><span lang=\"EN-US\">1,5 cups panko crumbs<\/span><\/li>\n<\/ul>\n<p class=\"Body\"><b><span lang=\"EN-US\">Method:<\/span><\/b><\/p>\n<p class=\"Body\"><b><span lang=\"EN-US\">Prepare the aioli:<\/span><\/b><span lang=\"EN-US\"> 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.<\/span><\/p>\n<p class=\"Body\"><span lang=\"EN-US\">\u00a0<\/span><b><span lang=\"EN-US\">Prepare the fish<\/span><\/b><span lang=\"EN-US\">: In a medium mixing bowl, add the self raising flour, soda water, salt &amp; pepper and stir to mix &#8211; 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":113,"featured_media":21271,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[7867,7872,7868,7871,7869,250,7870],"class_list":{"0":"post-21270","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-cooking-fish","9":"tag-fish-and-wine","10":"tag-fish-recipes","11":"tag-food-and-wine-pairings","12":"tag-meal-ideas","13":"tag-recipes","14":"tag-spier-seaward-sauvignon-blanc"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Turn a humble fillet of fish into a plate of delight! - Get it Joburg North<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2025\/08\/31\/turn-a-humble-fillet-of-fish-into-a-plate-of-delight\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Turn a humble fillet of fish into a plate of delight! - Get it Joburg North\" \/>\n<meta property=\"og:description\" content=\"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. 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