Tempura flathead & nori with salted egg yolk
Fish fingers get a glow-up with these delicious nori-wrapped tempura flathead bites, finished with salted egg yolk.
Makes 8-12
4 small flathead
2-3 nori sheets
salted egg yolk (available from Asian grocers)
mayonnaise
vegetable oil for frying
for tempura batter
150ml soda water, chilled
100ml water, chilled
1 egg
120g plain flour
60g cornflour
Portion flathead into 6cm lengths. Cut nori into 4cm wide strips and wrap each piece of fish with nori.
Heat oil in a deep fryer or large pot (filled halfway) to 180C. Meanwhile, make the tempura batter. Sift together plain flour and cornflour in a medium bowl.
Add soda water and water to another medium bowl, whisk in the egg, removing any froth that develops with a small sieve.
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Add flours in three stages, incorporating with chopsticks in a criss cross motion, being mindful not to over mix (small lumps in the batter are okay).
Working in batches, dip the flathead into the batter, scraping off excess (you only want a thin coating) and fry for 3-4 minutes. Allow to drain on a wire rack set over a tray.
To serve, place flathead onto a serving plate, sprinkle each piece with salted egg yolk and serve with a ramekin of mayonnaise on the side.
This recipe first appeared in the November 2025 issue of SALIFE magazine.
