Preparation
- Wash the fish, pat dry and cut into wide strips. Sprinkle with lemon juice and season with salt and pepper.
- Place the tempura batter in a bowl and mix with the water using a whisk until there are no lumps. Let it thicken for 5 minutes.
- Stir the batter again, pull the fish through the batter and leave to drain briefly. Then dredge in panko breadcrumbs.
- Heat the clarified butter in a pan and fry the fish sticks in batches on all sides for approx. 5 minutes until golden brown. Serve the fish sticks with potato salad, creamed spinach or tartar sauce.
