June 26, 2014 - 10:40 BST hellomagazine.com Tempura of plaice or sole, with spiced potato wedges and sweet chilli dip GALLERY Preparation time: 1 hour Serves: 4 Ingredients 8 fillets of plaice/sole (approximately 60g per fillet) trimmed and skinned Potato wedges Tempura batter Plain flour Sweet chilli dip Olive oil 2 Limes cut into wedges Fresh coriander Potato 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 Tempura batter 100g Corn flour 100g Plain flour 240 ml Carbonated water Salt & Pepper 1 tsp basil chopped 1 tsp coriander chopped Method 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.One of Britain's most acclaimed chefs Chef Michael Caines and Uniformdating.com have partnered up to create a range of delicious recipes based on uniformed professionals' favourite dishes, all available on the Uniform Foodies recipe app (available on iOS, 69p).