Mussel Inn Mixed Seafood Tempura

Mussel Inn Mixed Seafood Tempura

Succulent red mullet fillets, tiger prawns, baby squid, mussels and oysters in a light, crisp tempura batter. Try our simple Mixed Seafood Tempura recipe for a delicious snack or main course.

4 Small Red Mullet fillets
12 Tiger prawns peeled and deveined
300g Baby Squid, cleaned
300g Cooked Mussels
4 Opened Oysters
50g Samphire Grass
1 Lemon

For the Tempura Batter

200ml Iced water
50g Plain flour
50g Cornflour
Salt to taste

1. Blanch the samphire grass in boiling water for 2-3 minutes and then refresh in cold water, drain and pat dry.

2. To make the batter, mix the two flours together and whisk in the iced cold water until it is the consistency of double cream.

3. Preheat vegetable oil for deep-frying to 160c-180c. Sprinkle a little sea salt over the mixed seafood, taking the mussel meat and oyster meat out of the shells. Dip the mixed seafood into the batter and fry them in small batches for 2-3 minutes until crisp. If you add too much at one time the oil will begin to cool down and the batter will become soggy. Remove with a slotted spoon, drain on kitchen paper to soak up excess oil, season and keep warm in a medium oven with the door open until all frying is complete. Dip and fry the samphire grass in the same way.

4. To serve, lay out the mixed seafood on four plates putting the oyster meat and mussel meat back into the shells. Garnish with a lemon wedge, samphire grass on top and a simple garlic mayo.