Enjoy a new take on fish fingers by making these delicious oriental-style hot fish bites.
Serves 4

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Preparation time: 20 minutes, plus 15-20 minutes chilling
Cooking time: 10 minutes

500g (1lb 2oz) wild Alaska pollock fillet, skinned
2 tbsp plain flour
Salt and freshly ground black pepper
Sweet chilli dipping sauce, to serve

100g (4oz) plain flour
½ tsp salt
1 tsp caster sugar
1 tsp baking powder
1 egg
150ml (¼ pt) water
Vegetable oil, for frying

” Slice the pollock fillet into even-sized strips, measuring about 10cm x 2.5cm (4 x 1 inches). Sprinkle 2 tablespoons of plain flour onto a plate, season with salt and pepper, then roll the pieces of pollock fillet into the flour to coat lightly

” To make the batter, sift the flour, salt, sugar and baking powder into a large bowl. Add the egg and most of the water, then whisk together until smooth. Add a little extra water, if needed, to give the consistency of double cream. Chill for 15-20 minutes

” Heat the oil in a wok or deep fat fryer to a temperature of 180°C

” Dip the pieces of fish into the batter and carefully place in the wok, cooking a few at a time. Alternatively, place in the frying basket of the deep fat fryer and lower into the hot oil. Fry until golden brown and crisp, about 2-3 minutes. Lift out of the wok with a draining spoon, or raise the frying basket from the hot oil, drain for a few seconds, then drain on kitchen paper for a few moments. Serve whilst hot, accompanied by sweet chilli dipping sauce

Cook’s tip: Instead of chilli sauce, serve the tempura with tartare sauce or tomato ketchup.