Light, crispy tempura batter encasing fresh line fish is one of those simple pleasures that’s surprisingly hard to get right. The key lies in keeping the oil hot and the batter ice-cold, creating that perfect contrast between crunchy exterior and flaky, tender fish within. The citrus herb aioli adds a bright, creamy element that ties everything together just so.

The Seaward Sauvignon Blanc 2025 feels like it was made for this dish. Made from grapes grown along the Atlantic coastline, this wine delivers a distinctive saline finish that naturally complements ocean-fresh fish. Its crisp acidity cuts through the light oiliness of the tempura while tropical fruit and green fig notes enhance the meat of the fish. Served with homemade zesty aioli, this pairing proves why dis lekker by die see.

Seaward Sauvignon Blanc Line fish tempura with herb aioli

Ingredients: (serves 4)

For the citrus herb aioli:

2 XL free-range eggs
2-3 Tbsp fresh citrus juice (lemon and/or lime)
1 Tbsp (15 ml) Dijon mustard
1 small clove garlic
salt, to taste
125-180 ml canola oil
about 3 Tbsp fresh dill, roughly chopped

For the tempura fish:

1,5 cups self-raising flour
about 300 ml soda water, very cold
salt & pepper, to taste
about 500 ml vegetable oil, for frying
400-500 g firm white fish fillets, sliced into fingers
1,5 cups panko crumbs

Method:

Prepare the aioli: Using a powerful tall blender with a feeding spout, or a handheld immersion blender, add the eggs, juice mustard, garlic and a pinch of salt. Blend well for about 30 seconds, then add the oil in a thin stream while blending continuously, until the mixture is very thick and creamy. Add the dill and blend until well incorporated, then transfer the aioli to a small container and refrigerate until ready to serve.

Prepare the fish: In a medium mixing bowl, add the self-raising flour, soda water, salt & pepper and stir to mix – it should just come together, a few lumps here and there are perfect. If not using immediately, refrigerate the mixture; it should remain very cold.

Heat the vegetable oil in a medium-sized pot until a drop of batter sizzles when added (about 170-180°C), with the bowl of panko crumbs and the batter ready next to it. Dip the fish fingers into the batter and directly into the panko crumbs, covering them on all sides. Place carefully into the hot oil and fry in batches until golden brown. Remove with a slotted spoon and drain on kitchen paper. Serve with the aioli and slices of fresh lemon and/or limes.