Ingredients

• large handful flatleaf parsley
• 1 tbsp capers in vinegar
• drained
• 1 tbsp each chopped fresh basil
• rosemary and mint
• 2 anchovy fillets
• drained
• 2 tbsp extra virgin olive oil
• 1 tsp white wine vinegar
• 1 garlic clove
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying
• 200g/7oz plain flour
• 150ml/5fl oz ice-cold sparkling mineral water
• 1 free-range egg white
• whisked
• 200g/7oz smoked haddock
• lime wedges
• to serve

Directions

• For the salsa verde
• place all the salsa verde ingredients into a blender and blend to combine. Add a little more oil and vinegar to thin the sauce to a dipping consistency if needed.
• For the haddock tempura
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Mix the flour and water together in a bowl
• then fold in the whisked egg white.
• Cut the haddock into strips
• then dip into the batter and deep fry for 4-5 minutes
• or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve
• place the haddock tempura onto a serving plate with some lime wedges and the salsa verde sauce in a bowl
• for dipping.