Fish Comforting

Tempura John Dory with mushy peas

Name: Tempura John Dory with mushy peas
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Vegetable oil, for deep frying; ½ cup (100g) rice flour; ½ cup (75g) cornflour; ½ cup (75g) plain flour, plus extra to dust; 1 tbs crushed fennel seeds; 1 egg; 1¼ cups (300ml) chilled soda water; ½ cup ice cubes; 4 John Dory fillets (or other white fish), skin on (130g each); Lemon wedges, mixed leaf salad to serve; 40g unsalted butter; 1 onion, thinly sliced; 1 garlic clove, crushed; 2 cups (220g) baby peas, thawed; 30g baby spinach; ¼ cup mint leaves, chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 01, 2017

It doesn't get more classic than fish and and mushy peas. Add a good-quality tartare sauce for a nice tang.

Vegetable oil, for deep frying
½ cup (100g) rice flour
½ cup (75g) cornflour
½ cup (75g) plain flour, plus extra to dust
1 tbs crushed fennel seeds
1 egg
1¼ cups (300ml) chilled soda water
½ cup ice cubes
4 John Dory fillets (or other white fish), skin on (130g each)
Lemon wedges, mixed leaf salad to serve

Mushy peas

40g unsalted butter
1 onion, thinly sliced
1 garlic clove, crushed
2 cups (220g) baby peas, thawed
30g baby spinach
¼ cup mint leaves, chopped

Method

1.

For mushy peas, melt butter in a pan over a medium-low heat. Add onion and garlic. Cook 3 minutes or until softened. Add peas, spinach and 1/3 cup (80ml) water, and cook 3 minutes. Take off heat, add mint, and pulse with a stick blender for 1 minute or until roughly chopped. Season and set aside.
2.

Half fill a large, heavy-based saucepan with oil and heat to 190°C.
3.

Sift flours into a large bowl and stir through fennel seeds. In a small bowl, whisk egg, soda and ice. Just before cooking, gradually whisk the soda mixture into the flour until just combined. It should be a bit lumpy and the consistency of thin pancake batter.
4.

Working in batches, lightly dust each fillet with extra flour, dip in batter, and drop into oil. Deep-fry for 2-3 minutes or until crisp and lightly golden. Use a slotted spoon or tongs to lift out. Drain onto paper towel and season with salt.
5.

Divide fish onto warmed plates. Serve with mushy peas, lemon wedges and salad.