Fried Whiting with Thai Tartare Sauce

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

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
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.
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.
Prep and cook the bok choi in some boiling salted water, or steamer, for 3 to 5 minutes until tender, but not overcooked.
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.