Heat oil. Mix tempura mixture according to package directions, add almond kernels. Cut fish into three pieces per unit, season with salt and season with pepper. Then pass through almond tempura batter and fry in oil until crispy brown. Drain on kitchen roll and place on a platter for serving.
For the apple chutney, rinse the apples, remove the skin and core. Then cut into thin slices.
Chop the chili very finely. Heat clarified butter in a saucepan. Pour in the five-spice mix, chili pepper, salt, turmeric and cumin powder and sauté over medium heat for about 30 seconds, stirring continuously.
Then add the apple slices and fry for a few minutes. Add a little water, the juice of one lemon, the sugar and make it over low heat, stirring until the chutney is thickened. Pour into a suitable bowl and leave to cool for about an hour.