Tempura kob with onion and potato chips and garlic and herb dip
Ingredients
- Battered kob
- 80g cornflour
- 180g cake flour
- 350ml soda water + extra, if needed
- vegetable oil, to deep-fry
- 500g farmed dusky kob, cut into bite-size strips
- Chips
- 200g potatoes, peeled and finely grated
- 1 onion, peeled and finely chopped
- 2 eggs
- salt and freshly ground black pepper, to taste
- vegetable oil, to fry
- black salt flakes, to taste
- Dip
- 125ml (½ cup) good-quality mayonnaise
- 1 garlic clove, peeled and crushed
- small handful fresh flat-leaf parsley, chopped + extra, to garnish
- salt and freshly ground black pepper, to taste
Instructions
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Add the flours to a bowl and stir in the soda water until mixed through to form
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a light batter. Add a little more soda water if the batter is too thick.
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2. Heat the oil in a deep-fryer or deep pot to 180°C. Dip the kob strips into the
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batter and deep-fry until golden brown, 5 minutes. Remove with a slotted
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spoon and drain on paper towel.
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3. For the chips, mix together the potatoes, onion and eggs in a bowl. Season
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and shallow-fry spoonfuls of the mixture in a little oil in a non-stick pan over
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medium heat until golden brown, about 3 minutes on each side. Sprinkle with
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black salt flakes.
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4. For the dip, combine all the ingredients.
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5. Serve the tempura kob with the chips and a side of dip. Garnish with fresh flatleaf
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parsley
