Whiting Fillet with Thai Tartare Sauce

Succulent Cornish whiting in a delicate tempura batter, accompanied by Chef Stu’s piquant sauce .... and, of course, chips!

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Difficulty: Easy
  • Cuisine type: British


Your FFT Fish & Sauce kit will include:

  • 160g Whiting Fillet Portions
  • 150g Thai Tartare Sauce

Further ingredients required to make this recipe:

500g potatoes
2 x bok choi
10g coriander
100g Stuart's Secret Tempura Batter Mix


  • Fish
  • Mustard
  • Eggs
  • Wheat (Gluten)


1 Set your oven to pre-heat to around 200C – 220C. Wash, then cut your potatoes into 1cm thick slices and then into 1cm thick sticks. Place them into a roasting tin and drizzle with rapeseed oil, or similar, ensuring each chip is evenly coated. Season well, and bake for about 15 – 20 minutes, turning once or twice until golden brown and crisp
2 To make the tempura batter, empty the batter mix to a suitable bowl and add 175ml ice cold soda water. Mix together until “just mixed”, but still a bit lumpy.
3 Heat some sunflower oil for deep frying in a suitable pan, to 190C. Dip the whiting fillets into the batter and fry for 4 – 5 minutes, until crisp and golden brown. Remove carefully onto a tray lined with kitchen paper.
4 Prep and cook the bok choi in some boiling salted water, or steamer, for 3 to 5 minutes until tender, but not overcooked.
5 To serve - carefully place the fish, chips and bok choi onto your plates and accompany with the Thai tartare sauce. Garnish with fresh coriander, and possibly lime wedges if you have some.

Nutrition per serving

  • Per Portion 1252kcal / 5205kj
  • Fat 81.7g
  • Saturates 8.5g
  • Carbs 81.3g
  • Sugars 6.8g
  • Protein 42.5g
  • Salt 1.16g