Tempura Fish Goujons | Mash Direct

What you need

Ingredients:

Lemon & Parsley Potatoes:
1 Pack of Mash Direct Roast Potatoes
50g of Butter
1 – 2 tbsp lemon juice
2 tbsp fresh parsley
Tempura Fish Goujons:
200g of white fish such as Sole
100g plain flour
50g corn flour
180ml sparkling water
Parsley Creme Fraiche:
100ml Creme fraiche
1 tbsp chopped parsley
1 – 2 tbsp lemon juice

Recipe method

Preheat the oven to 180oC / Gas mark 4 and heat a heavy based pan with half an inch of vegetable oil over a medium heat.

Prepare the tempura batter by combining the flour in a large mixing bowl and slowly adding the sparkling water whilst whisking until light and bubbly.

Cook the Mash Direct Roast potatoes as per the packet instructions for 30 minutes.

Dip the fish into the batter and let excess drip off for a few seconds before transferring the fish to the oil in batches. Transfer to a paper towel to drain off excess oil.

While the potatoes are cooking, heat the butter in a small saucepan over a low heat and stir in the lemon juice.

Remove the potatoes from the butter and add to a bowl with the lemon, butter mixture and coat finishing with the chopped parsley.

Combine the crème fraiche, lemon juice and parsley, season to taste.

Make it a meal.

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