Fish Tempura with Furikake Mayonnaise

Name: Fish Tempura with Furikake Mayonnaise
Total time: 15 min
Yield: 4
Ingredients: For the furikake seasoning; 75g sunflower seeds; 25g dried seaweed; 20g sesame seeds; 1 pinch sea salt flakes; For the mayonnaise; 3 egg yolks; 2 cloves of garlic minced; 1 lemon, zest and juice; Fine salt; 500ml rapeseed oil; For the megrim tempura; 400g megrim fillets; 130g plain flour; 50g cornflour; 50g potato starch; 300ml sparkling water (ice cold)

Recipe by: Aishling Moore

Tempura is a Japanese method for deep frying. It’s a technique that’s most often used for cooking vegetables and seafood. A light and crispy batter is first formed before the principle ingredient is dunked in the batter before being cooked quickly in very