• Tempura kob with onion and potato chips and garlic and herb dip

    Serves: 6
    Cooking Time: 30 mins

    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

    1

    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

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