BBC navigation


Smoked haddock tempura with salsa verde


For the salsa verde
For the haddock tempura

Preparation method

  1. 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.

  2. 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.)

  3. Mix the flour and water together in a bowl, then fold in the whisked egg white.

  4. 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.

  5. To serve, place the haddock tempura onto a serving plate with some lime wedges and the salsa verde sauce in a bowl, for dipping.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss