RECIPE: Lemon myrtle & vodka tempura fish goujons
1 cup of self-raising flour
1 tbsp of lemon myrtle
1/3 cup of cold soda water
1 shot of vodka
Whisk all ingredients together until well combined and place in fridge to keep cold until ready to cook
1 large egg yolk
1 ½ tsp of lemon juice
1 ½ tsp of lime juice
1 ½ tsp of lemon zest
1 tsp of vinegar
½ teaspoon Dijon mustard
½ teaspoon salt flakes
¾ cup of canola oil
Combine egg yolk, citrus, vinegar, mustard and salt in a food processor and blend to combine.
Then slowly pour oil in a very thin stream while blending until all combined and glossy. Place in fridge.
500g of pink snapper
Check the snapper for any fine bones. Cut fish into 1cm thick pieces at an angle to the fillet so they are about 8cm in length.
Drag cut snapper through batter and let excess drip.
Slowly place into a fryer at 180C.
Let fish drop gently and cook until golden brown. Dollop 2tbsp of the mayonnaise on to a plate and garnish with leaf salad.
Arrange fish on top and sprinkle with salt flakes.
Get the latest news from thewest.com.au in your inbox.
Sign up for our emails