Tempura John Dory with mushy peas | Port Fresh Seafoods

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Tempura John Dory with mushy peas

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

CREATED BY: COLIN FASSNIDGE

SERVES: 4

PREP TIME: 20 MINS

COOK TIME: 12 MINS

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

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

For the complete recipe from delicious, click here

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