8 fillets of plaice/sole (approximately 60g per fillet) trimmed and skinned
Sweet chilli dip
2 Limes cut into wedges
6 potatoes or 800g King Edwards or Maris piper potatoes medium size
½ tsp Smoked Paprika
½ tsp Chilli powder
½ tsp Onion powder
½ tsp Garlic granules or salts
1 tsp fresh chopped or dried oregano
100g Corn flour
100g Plain flour
240 ml Carbonated water
Salt & Pepper
1 tsp basil chopped
1 tsp coriander chopped
First you need to get the potato wedges in the oven. Cut these into even size wedges and place into a bowl, add some olive oil and the smoked paprika, chilli powder, onion power, garlic granules, chopped oregano and mix well. Place onto a roasting tray and place into a preheated oven at 180°C and bake for 20-25 minutes.
Whilst these are baking, mix together the corn flour and the plain flour. Whisk in the carbonated water and add the chopped basil and coriander. Season with salt and pepper and adjust texture with more water if needed.
Take the fillets and dip them into the flour and then dust them off before dropping them into the tempura batter. Now fry them in a fryer at 190°C for about 5 minutes until crisp and light brown, remove and place onto a tray lined with kitchen roll to drain away excess oil.
Dress the fillets onto a plate with the potato wedges and sweet chilli dip and garnish with some lime segments and fresh coriander.
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