Icefish in tempura batter with tempura vegetables and wasabi mayonnaise
This superb dish uses the subtle flavour, firm texture and pearly white fillet of Icefish, direct from the pristine Southern Ocean.
800g Icefish fillets
dry tempura flour
canola or olive oil for frying
1 head of broccoli
Wasabi mayonnaise to serve
- 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