Flathead fillets with tempura batter

This tempura-style batter is light and crisp. Good served with a preserved-lemon aioli.

Serves 2-4

6 small flathead fillets

  • 6 small flathead fillets
  • 1/2 cup self-raising flour
  • 1/2 cup cornflour
  • 1/2 cup carbonated mineral water
  • 250 ml vegetable oil

Cut flathead fillets in half lengthways.

Mix flours in a medium bowl. Add mineral water and mix well. Place fish fillets in the batter and coat well.

Place oil in a 22cm frypan over moderate heat. If your pan is larger add more oil - we want about 1 cm depth. Test the oil by dropping a little batter into the pan: it will sizzle when the oil is hot.

Pick up a fillet with a fork and drain excess batter into the bowl, then carefully lay the fish in the pan.

Repeat, cooking a few at a time for 2-3 minutes a side until lightly golden. Drain on paper towels.

Serve with shoestring chips and salad.


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