Tempura whiting with smoked chilli salt and avocado

AT A GLANCE

  • Serves 6 people

  • 3 dried long red chillies
  • 3 avocados
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 cups peanut oil
  • 12 whiting fillets (about 60gm each)
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  • Tempura batter
  • 1 egg, separated
  • 1 cup plain flour, plus extra for dusting
01   Place dried chillies in a small frying pan and cook over low heat for 5 minutes or until deep red and smoky. Cool, then place in a mortar and, using a pestle, crush to a coarse powder, add 2 tbsp sea salt and mix to combine.
02   Peel avocados and cut into thick wedges, place in a large bowl, drizzle with lime juice and sesame oil and gently mix to combine.
03   For tempura batter, whisk egg yolk, add 1 cup iced water and stir to combine, then add flour and, using a fork, stir gently until just starting to combine (batter should still contain lumps). In a separate bowl whisk eggwhite until soft peaks form, then gently fold through batter.
04   Heat peanut oil in a large, deep saucepan or deep-fryer to 180C. Dust whiting fillets in flour and dip in tempura batter, then deep-fry for 1-2 minutes or until crisp. Drain on absorbent paper and serve immediately with avocado, sprinkled with smoked chilli salt.
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