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Smoked Haddock Tempura with Salsa Verde
Crispy battered smoked haddock served with a fresh herb and anchovy salsa verde dipping sauce.
Seafood
Fried
Spanish
Pescatarian
Tempura
Estimated Nutrition
Calories
514.1
kcal / serving
2056.4 kcal total
Carbs
40.2
g
per serving
160.8 g total
Fat
31.2
g
per serving
124.6 g total
Protein
17.1
g
per serving
68.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
15
ml
Capers
in vinegar, drained
5
ml
White Wine Vinegar
Dairy
1
piece
Egg White
free-range, whisked
Fruits
4
wedge
Lime
to serve
GrainsCereals
200
g
Plain Flour
Liquids
150
ml
Sparkling Mineral Water
ice-cold
NutsSeeds
1
handful
Flat leaf Parsley
large handful
15
ml
Basil
chopped, fresh
15
ml
Rosemary
chopped, fresh
15
ml
Mint
chopped, fresh
1
clove
Garlic
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Extra Virgin Olive Oil
500
ml
Vegetable Oil
for deep-frying
Seafood
2
piece
Anchovy Fillets
drained
200
g
Smoked Haddock
Method
1
Blend all salsa verde ingredients in a blender until combined.
2
Heat vegetable oil in a deep saucepan until a bread cube sizzles.
3
Mix flour and 150ml water together, then fold in the whisked egg white.
4
Dip haddock strips into the batter and fry for 5 minutes until golden.
5
Drain fish on kitchen paper and serve with lime and salsa verde.