Tempura fish with chips and salad

Have dinner on the table super fast with clever shortcuts and this easy fish and chips recipe.

Recipe «Tempura fish with chips and salad» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 500g bag frozen beer batter thick and chunky potato fries, 500g thick boneless white fish fillets, Vegetable oil, for shallow-frying, 150g sachet tempura batter mix, 3/4 cup iced water , 2 tbsp French salad dressing, Lemon wedges, to serve, 100g baby salad leaves , 250g cherry tomatoes, halved, 2 Lebanese cucumbers, diced, 2 green onions, thinly sliced.

Ingredients:

• 500g bag frozen beer batter thick and chunky potato fries 
• 500g thick boneless white fish fillets 
• Vegetable oil, for shallow-frying 
• 150g sachet tempura batter mix 
• 3/4 cup iced water 
• 2 tbsp French salad dressing 
• Lemon wedges, to serve 
• 100g baby salad leaves 
• 250g cherry tomatoes, halved 
• 2 Lebanese cucumbers, diced 
• 2 green onions, thinly sliced 

Instructions

1. Make salad Place baby salad leaves, tomato, cucumber and onion in a bowl. Toss to combine.
2. Preheat oven to 230°C/210°C fan-forced. Line a large baking tray with baking paper. Place fries, in a single layer, on prepared tray. Bake, turning halfway during cooking, for 20 minutes or until golden and crisp.
3. Meanwhile, pat fish dry with paper towel. Cut into 8 equal pieces. Pour vegetable oil into a large non-stick frying pan until 3cm-deep. Heat over medium-high heat. Place batter mix in a medium bowl. Slowly add iced water, whisking constantly until smooth. Dip fish into batter to coat, allowing excess batter to drain off. Cook fish, in batches, for 2 to 3 minutes each side or until golden and crisp. Drain on a wire rack over a baking tray.
4. Drizzle salad with salad dressing. Toss to combine. Serve fish with fries, salad and lemon wedges.