Tempura-battered cod with sumac

Ingredients

• 1 1/4 pounds / 560 grams skinless cod fillets (or medium-sized fillets)
• 1 medium egg
• 3 tablespoons / 30 grams cornflour or cornstarch (you may need extra)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sumac
• 1/2 teaspoon paprika
• 1/4 teaspoon turmric
• 2 to 3 tablespoons sunflower or vegetable oil (for frying)
• 1 tablespoon chopped fresh parsley (optional - for garnish)

Instructions

1. 1

   Pat the fish with a paper towel to remove any excess moisture.

2. 2

   Beat the egg lightly in a mixing bowl and stir in sufficient cornflour to make a thick pourable batter. The actual amount of cornflour will depend on the size of the eqq. Stir in the spices.

3. 3

   Heat the oil in a frying pan. Dip the fish in the batter and carefully place the fish in the hot oil. Fry on medium heat for 3 - 4 minutes until lightly browned.

4. 4

   Use a spatula to help you turn the fish and fry the other side for 3 to 4 minutes. Remove the fish to a paper towel to drain any excess oil then garnish with chopped parsley and serve immediately.