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This recipe was uploaded by Alaska Seafood
• Transfer the peas to a food processor along with the butter and the juice of half a lemon, and blend until smooth. Season to taste and cover to keep warm
• Season both sides of the cod well with salt and black pepper and dust with a little flour. Make the tempura batter with ice cold water according to pack instructions. Add the paprika and season well with salt and cracked black pepper
• Dip the cod into the batter and then lower into 180oC, 350oF hot oil to deep fry for 6-7 minutes until crisp and golden
• Drain the fish on kitchen paper and serve with minted mushy peas
Cook's tip: Tempura is a wonderfully light and crispy Japanese batter. Dry Tempura mix can be bought from most Tesco stores, just make sure that you use ice cold water and avoid over-mixing – the lumps are good!