Ingredients
Ingredients for the batter:
- 1 egg + 1 whipped egg white
- 150ml sparkling water
- 150g plain white flour, type ‘0’
- 60g organic tomato paste
- salt to taste
- 500g cod fillets
- sunflower or peanut oil for frying, as needed
For the tomato mayonnaise:
- 300g canned cherry tomatoes, drained and seeds removed
- 2 tsp mustard
- 1 tsp ground dried chives
- 1 lemon (juice)
- 1 tbsp apple cider vinegar
- 1 – 2 drops Tabasco (alternatively a pinch of chilli)
- grapeseed oil, as needed
- salt
Directions
Step 1
In a bowl, mix together the flour, water and whole egg, and then add in the whipped egg white. Leave the batter to rest in the fridge. Now heat the oil in a pan with 4cm-high sides to 165°C, take the fillets, dip them in the batter and fry until golden; dry them on paper towels.
Step 2
Put everything except the oil in a mixer and emulsify by gradually drizzling in the oil.
