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Icefish in tempura batter with tempura vegetables and wasabi mayonnaise
(serves 4)
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Ingredients:
9-12 Icefish Fillets
Dry tempura flour
Canola or Olive Oil for frying
1 head of broccoli
2 red capsicums
2 carrots
Wasabi mayonnaise to serve
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Method:
Simply dust each fillet in the dry tempura flour available from
Japanese grocery stores.
Dip fillets into Tempura batter prepared as per instructions.
Shallow or deep fry in clean canola or light olive oil at 180c
until light golden colour for about 2-3 minutes.
Slice broccoli, red capsicums and carrots (thin slices) to bite
size pieces and fry as above in batter.
Serve with Wasabi mayonnaise.
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