- large handful flatleaf parsley
- 1 tbsp capers in vinegar, drained
- 1 tbsp each chopped fresh basil, rosemary and mint
- 2 anchovy fillets, drained
- 2 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 1 garlic clove
- salt and freshly ground black pepper
- vegetable oil, for deep-frying
- 200g/7oz plain flour
- 150ml/5fl oz ice-cold sparkling mineral water
- 1 free-range egg white, whisked
- 200g/7oz smoked haddock
- lime wedges, to serve
- For the salsa verde, place all the salsa verde ingredients into a blender and blend to combine. Add a little more oil and vinegar to thin the sauce to a dipping consistency if needed.
- For the haddock tempura, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Mix the flour and water together in a bowl, then fold in the whisked egg white.
- Cut the haddock into strips, then dip into the batter and deep fry for 4-5 minutes, or until golden-brown and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
- To serve, place the haddock tempura onto a serving plate with some lime wedges and the salsa verde sauce in a bowl, for dipping.