Preparation
1. Boil potatoes. Cut the fish into minor pieces and place in a food processor with salt. Process until a smooth paste forms. Mash the potatoes and finely chop leek and parsley. Have this is the food processor with milk and taste with salt and pepper.
2. Pea purée
- Boil the peas tender, take out of water and mix with finely chopped peppermint and the other ingredients.
- Use a handblender to make purée and taste with salt and pepper.
3. Tempura batter
- Put beer and flour in a bowl and stir to a thick, smooth batter. For the tempura to be crispy and light you're better off using the batter right away.
- Heat oil in a big pan or deep fryer. Use a spoon to make little patties. Dip them in the tempura batter, make sure they are all covered.
- Fry until golden all around the edges.
- Drain the patties on paper towel.
- Serve the fried patties with pea purée and slices of lemon.