Tempura Cod with Chips

One of Mary Wilson's main courses on the RTÉ One series 'The Restaurant'.


  • 1 kg cod fillets
  • 50 g corn flour
  • 100 ml cold soda water
  • 200 g plain flour
  • oil for deep frying
  • 700 g potatoes
  • 2 lemons (halved)
  • for the tartare sauce:
  • 1 tblsp capers
  • 1 tblsp gherkins
  • 100 ml mayonnaise
  • 1 dessertspoon lemon juice
  • salt and black pepper


  1. Whisk the flour, corn flour and soda water in a bowl and season well.
  2. Do not to whisk too much as you want small lumps for added texture (you can also add some ice cubes to get a really light batter).
  3. To make the tartare sauce, drain the capers and gherkins and chop into small chunks.
  4. Place in a bowl with the mayonnaise and lemon juice, season well and keep chilled in the fridge.
  5. Peel the potatoes and slice into large chips. Place in a pot and cover with cold water, bring to the boil and simmer for 1 minutes.
  6. Remove from the pot and dry with some kitchen paper.
  7. Then blanch the potato in hot oil at 110°C for 3-4 minutes, remove and leave to cool on some kitchen paper.
  8. When ready to serve, put the chips into the oil again at 200°C and cook until they are golden on the outside and soft on the inside.
  9. Cut the cod fillets into chunks, lightly dust with flour then dip in the batter, cook in the hot oil for about 6-8 minutes until the batter turns golden.
  10. Serve the fish with the chips with a garnish of tartare sauce and some lemon


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