Rock Fish Tempura

Ingredients

• 800 g whole scorfano rockfish (filleted)
• 500 ml cold carbonated water
• 240 g all-purpose flour
• Sea salt
• 1000 ml vegetable oil (for frying)
• 40 g finger lime pulp

Preparation

Clean and fillet the rockfish. Reserve bones for fish fumet.

Heat oil to 275°F / 135°C. Mix cold carbonated water with flour and salt. Dip fish into batter and fry gently until golden and crisp. Drain and season immediately.

Finish with microgreens tossed in olive oil and fresh finger lime pearls.

Guests	Fish Needed	Flour (kg)	Oil (L)
10	6	1.2	6
25	15	3.0	15
50	30	6.0	30
100	60	12.0	60