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Asian-style fish & chips

Asian-style fish & chips

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus pickling and 1 hr chilling
  • More effort
  • Serves 2

Fancy a slightly more daring fish supper? Give your friday night fish and chips an Asian twist with tempura-battered cod and a spicy wasabi tartare sauce

Nutrition: fish & chips per serving (not including tartare sauce)
NutrientUnit
kcal851
fat27g
saturates3g
carbs107g
sugars25g
fibre6g
protein43g
salt0.8g
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Ingredients

  • 100g white miso paste
  • 3 tbsp rice wine vinegar
  • 2 tsp golden caster sugar
  • 2-3 cod fillets (about 350g/12oz), bones and skin removed
  • 100g rainbow radishes , very thinly sliced (I used a mandolin)
  • 1 tbsp black sesame seeds
  • 2 large sweet potatoes , skin on, cut into chunky chips
  • oil , for deep-frying
  • 1/2 lime , cut into wedges, to serve

For the tempura batter

  • 140g plain flour , plus 100g/4oz extra for coating
  • 100g cornflour
  • 200ml soda water

For the wasabi tartare sauce

  • 140g mayonnaise
  • 1 tsp wasabi
  • 1 small shallot , finely chopped
  • 1 tbsp capers , finely chopped
  • ¼ small pack coriander , chopped

Method

  • STEP 1

    In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.

  • STEP 2

    Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.

  • STEP 3

    For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.

  • STEP 4

    Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.

  • STEP 5

    Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.

  • STEP 6

    Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.

  • STEP 7

    Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.

  • STEP 8

    Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.

Goes well with

Recipe from Good Food magazine, March 2016

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A star rating of 2 out of 5.2 ratings
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