Prep time: 15 minutes Cooking time: 15-20 minutesServes: 6Skill level: Easy PeasyRecipe by: CJ Jackson
Cut the pollock into finger length pieces and set aside.
Make the tempura batter according to the packet instructions and add the turmeric to give the batter some colour.
Pick over the samphire, wash well and dry.
Mix the mayonnaise ingredients together adjusting the flavours and heat to suit your taste.
Heat a large saucepan or deep-fat fryer half filled with oil.
Dip the pollock fingers into the batter, then place in the hot oil. Cook a few pieces at a time until golden brown, around 3-4 minutes should be ample time. Lift onto kitchen paper to drain and continue to cook the rest of the fish.
Dip the samphire in the remaining batter and fry until crisp.
Pile the fish and samphire onto a serving plate or bowl and serve with the mayonnaise.