Skip to main content

Recipe

A Bite To Eat With Alice: Tempura flathead with sweet potato chips and spicy mayo

Prep time: 
5
Cook time: 
35
Skill level: 
Medium
Serves: 
4
Tempura sweet potato and fish on a plate, with green herbs on top, a lemon at the back and a pot of mayo on the side

The spicy mayo gives the dish a nice kick. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

Jump to Recipe

Aussie singer-songwriter and the longstanding frontman of rock group Daddy Cool, Ross Wilson, joined Alice in the kitchen.

Wilson loves fish and brought flathead as his inspiration ingredient for Alice. This is her spin on the classic fish and chips.

battered, sweet potato frying in oil

Fry the sweet potato chips after you've done your tempura fish. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Tempura flathead with sweet potato chips and spicy mayo

Prep time: 
5
Cook time: 
35
Skill level: 
Medium
Serves: 
4

Ingredients

For the spicy mayo:

Method

  1. Slice the sweet potato into long 3mm-thick strips on a mandolin or with a sharp knife. Place into a large bowl, salt well and leave to sweat and break down a little for 10 minutes. Strain then pat dry with paper towel.
  2. Heat the frying oil in a large heavy pot to 180°C. You'll know it's hot enough when a chunk of bread becomes golden within 15 seconds.
  3. Meanwhile, combine the plain flour with the cornflour, salt, mineral water and ice cubes and whisk to form a batter.
  4. Sprinkle the rest of the flour onto a wide flat plate.
  5. When the oil is hot enough, drag the fish through the flour, then into the batter, allowing any excess to drip off. Gently place into the oil and fry in batches until golden, 3-4 minutes. Sprinkle with salt flakes right away as they drain on a kitchen towel. Repeat the process with the drained sweet potato and fry until golden, 2-3 minutes. Also sprinkle with salt flakes as they drain on the kitchen towel.
  6. Combine dipper ingredients together and serve with the battered fish, sweet potato chips and some cheeky lemons on the side.
Back to top