Tempura kob with onion and potato chips and garlic and herb dip – Food & Home Magazine

Ingredients

• Battered kob
• 80g cornflour
• 180g cake flour
• 350ml soda water + extra, if needed
• vegetable oil, to deep-fry
• 500g farmed dusky kob, cut into bite-size strips
• Chips
• 200g potatoes, peeled and finely grated
• 1 onion, peeled and finely chopped
• 2 eggs
• salt and freshly ground black pepper, to taste
• vegetable oil, to fry
• black salt flakes, to taste
• Dip
• 125ml (½ cup) good-quality mayonnaise
• 1 garlic clove, peeled and crushed
• small handful fresh flat-leaf parsley, chopped + extra, to garnish