1 Cut your fillets into strips (3 cm long) salt and pepper and place in the fridge.
2 Prepare your tempura batter. Pour your flour into a bowl, salt it, add the baking powder then mix in the icy sparkling water, cover and let the baking powder work.
3 Prepare your sauce: In a bowl, place your two egg yolks then mix them with your spoon of mustard, add fine salt and the spoon of turmeric, then whip like a mayonnaise and add a little finely chopped herbs.
4 5 minutes before serving, heat your oil to 180°C (355°F) (th6), meanwhile, place your strips just floured in your tempura batter.
Then, dip the turbot diamonds one by one and as soon as they are well golden, place them on paper towel, salt slightly and serve immediately with the sauce on the side.
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