Japanese-influenced Tempura Fish and Chips
Tempura-battered monkfish chunks with katsu curry sauce, yuzu kosho tartar sauce and crushed wasabi peas served on SuperCrunch Chunky Chips
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Ingredients
- 150g Monkfish fillet
- 150g SuperCrunch Chunky 18mm Chips
- 100g plain flour (plus a little more for dusting)
- Pinch of salt
- 100ml Carbonated water (chilled)
- 1 Carrot
- 1 Onion
- 2 tsp Curry powder
- 2 Cloves garlic
- 1 tbsp Flour
- 500ml Vegetable stock
- 1 tbsp Rapeseed oil
- 15g Mayonnaise
- 1/2 tsp Yuzu kosho
- 1/2 tsp Capers
- 1/2 tsp Gherkins
- 1/2 tsp Dill
- 1/2 tsp Parsley
- Lemon wedges
- Handful dill
- 10g Wasabi peas (crushed)
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