Tempura Snapper with Lime and Caper Tartare

• 500g snapper
• 1 egg
• 1/2 cup (75g) plain flour
• 1/2 cup (75g) cornflour
• 3/4 cup (180ml) water
• vegetable oil for deep-frying

Lime and caper tartare

• 1 cup (250g) good quality egg mayonnaise
• 2 teaspoons finely grated lime rind
• 2 teaspoons lime juice, extra
• 2 teaspoons Always Fresh Capers, chopped
• 2 teaspoons chopped fresh parsley
• 1 teaspoons Always Fresh Sweet Spiced Gherkins

Rinse the fish under cold water; pat dry with absorbent paper. Beat the egg in a small bowl with an electric mixer until thick and creamy. Fold in sifted flours and water in 2 batches.

Just before serving, dip the fish pieces into batter. Deep-fry fish in hot oil in batches about 3 minutes or until lightly browned and crisp; drain on absorbent paper. Serve with lime and caper tartare.

Lime and caper tartare: Chop gherkins finely and combine all ingredients.  Fish is best cooked just before serving.  Serve with roast potatoes or a fresh green salad.

Tartare can be made 2 days ahead.