Mackerel tempura dippers

Name: Mackerel tempura dippers
Cook time: 20
Yield: 2
Ingredients: 1 mackerel, butterflied and chopped into fingers 1 tbsp plain flour For the batter 85 g plain flour 150-200 ml sparkling water ½ tsp baking powder Pinch of seaweed salt Vegetable oil for frying For the sauce 50ml soy sauce 1 tsp rice vinegar ½ tsp honey 1 spring onion, finely sliced ½ tsp sesame seeds ½ tsp chilli flakes

2 people

Ingredients:

1 mackerel, butterflied and chopped into fingers
1 tbsp plain flour
For the batter
85 g plain flour
150-200 ml sparkling water
½ tsp baking powder
Pinch of seaweed salt
Vegetable oil for frying
For the sauce
50ml soy sauce
1 tsp rice vinegar
½ tsp honey
1 spring onion, finely sliced
½ tsp sesame seeds
½ tsp chilli flakes

Method:

Slice your fish into small fingers sized portions and dust with some flour.
Make your batter by whisking the flour, baking powder, salt and sparkling water together into a smooth bubbly batter.
Heat your oil to 180˚C and then dip the floured fish into the batter and then gently place a few pieces at a time into the hot oil. Fry for 3-4 mins until golden brown.
Drain on a sheet on kitchen roll to remove excess oil and serve with a simple soy dipping sauce.