Tempura Batter Plaice Goujons with Chilli Seasoning

[gazza1960]

If you enjoy light crispy Batter on your fish then this will hit the spot plus the Chilli gives a nice soft kick to the fish pieces.

INGREDIENTS

2 x 1lb + Plaice
Sunflower Oil for frying
Fresh Coriander
Lime wedges

OPTIONAL EXTRAS

Raw Prawns
Onion Rings

CHILLI SEASONING INGREDIENTS

Sunflower Oil
1 small onion chopped fine
2 Garlic Cloves chopped fine
1 Medium Red Chilli thinly sliced
1 tsp seasalt flakes
1/2 tsp Sechuan Pepper corns ground

TEMPURA BATTER

50g Plain Flour(plus more for dredging)
50g Cornflour
a pinch of salt
6 fl oz of Ice Cold Soda Water from a new bottle



First off,prep the Chilli seasoning ingredients



Heat 1/2 inch of oil in a pan to a medium heat and fry off the onions till golden then add the garlic and fry for a further 1 min,now add the chilli for another minute,cook through and remove with a slotted spoon on some kitchen towel.



Once cooled transfer to a bowl and add the chopped spring onions and ground sechuan peppercorns,combine together and set aside.



Now to prep your fish,skin and fillet the Plaice.



Cut Plaice fillets into 1 inch x 3 inch Goujons,and clean Prawns if using,pat dry with kitchen paper and season.



Now make your Tempura Batter,sift the flour,cornflour,and salt into a bowl,now add the ice cold soda water,DONT OVER MIX,as you want a lumpy batter.

Heat Sunflower oil in wok to 190 degrees,it should take 10 mins approx to reach cooking heat.



Dredge Goujons,Prawns and Onion Rings in seasoned plain flour and set aside.

Dip the fish into the Tempura Batter and gently lay away from you into the hot oil.





Prawns take around 45 seconds to deep fry,Onion Rings take about 1 minute and the Plaice Goujons take about 2 minutes.

DONT OVER FILL THE WOK,COOK A FEW PIECES AT A TIME.

Cook each item till slightly Golden but dont over cook the fish as you want the batter to be crisp,but the fish just cooked through.



Once cooked you can pat residue oil off with kitchen paper and keep everything warm in a hot oven.



Plate up and sprinkle over cooled Chilli seasoning mixture

Serve hot with Jacket spud and Tartar sauce Dip.

Enjoy

Gazza

[gazza1960]

[Yorkshire Lass]

Looks great. Had something similar when we went out to eat yesterday - Tempura salmon with sweet chilli sauce - had it for a starter as I've given up puddings to try and lose weight!   OH had sticky toffee pudding.

[gazza1960]

Oh right,have not tried oily fish in Tempura,I guess it must work,else you wouldnt have tried it....trouble is Jude aint a salmon luvver.

The chilli sprinkles bit is versitile,I serve it on sausages & Mash....Over Cheese Topped Jacket Spuds....Grilled Lamb Chops.

Gazza

[daveylamp993]

As we are not keen on plaice could you use cod or haddock instead,it looks lovely,as does all your recipes gazza.

[gazza1960]

Dont get much Haddock when im fishing,so cant answer that one Daveylamp,but ive had cod from the Bristol Channel and once skinned and filleted into large portions,I sprinkle it with sugar for 24 hours in the fridge as this brings out the flavour,I cut the fillets into bite sized chunks and Tempura Batter them and deep fry...I always test cook a couple of pieces so that im sure they are cooked through,but not over cooked.

Go for it  !!!!!!!!!!!!

Gazza