Give batter fish a sophisticated face lift with this scallop tempura recipe from Lakes on a Plate
Peter: "Samphire is a great British ingredient that not many people know about, it grows on the salt marshes where the tide comes up onto the land. It's available in the early summer mainly but you can get it all over the UK, it's got a wonderful sweet yet salty taste to it a little like fresh young asparagus that has been cooked in salted water. It goes great with fish but I want to do it justice and cook it on its own in a light crisp batter - everything tastes good deep fried in batter!"
Serves 4 approx
1. Place the flour into a mixing bowl add a splash of vinegar or lemon juice pour in the sparkling water and whisk together to make a batter.
2. Heat a pan of vegetable oil on a medium heat. Test the oil to see if it is hot enough by dropping a little of the batter into the oil if it starts to cook then it's ready if nothing happens it's not hot enough, you're gonna have to wait a little longer to enjoy this one.
3. When the oil is ready simply drop the samphire sprigs into the batter one at a time then carefully drop them into the oil. They will start to float up to the top, flip them over and cook the other side. When they are nice and crisp lift them out of the water and drain on some kitchen towel.
4. Finish with a sprinkle of sea salt and a squeeze of lemon this will bring them to life ready for munching.
5. Cook the scallop the same way, they will take a little longer to cook than the samphire but they are worth the wait.
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