Fish & chips Asian style
Fancy fish and chips with a twist, this recipe is great for any summer evening and will give your fish and chips a little zing.
Ingredients
- 100g white miso paste
- 3 tbsp rice wine vinegar
- 2 tsp golden caster sugar
- 2-3 Peterhead cod fillets (skinless)
- 100g radishes (thinly sliced)
- 1 tbsp black sesame seeds
- 2 large sweet potatoes (skin on cut into chunky chips)
- oil, for deep-frying
- ½ lime (cut into wedges)
Tempura batter
- 140g plain flour
- 100g cornflour
- 200ml soda water
Wasabi tartare sauce
- 140g mayonnaise
- 1 small shallot (finely chopped)
- 1 tsp wasabi
- 1 tbsp capers (finely chopped)
- ¼ small pack coriander (chopped)
Method
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Mix the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar In a large bowl.
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Place the cod fillets in the marinade and turn over so they are evenly coated. Cover and place in the fridge for 1hr.
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Mix the radishes in a bowl with the sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 40 mins.
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For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
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Put the sweet potato chips in a large pan 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.
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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)
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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.
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Fry the sweet potato chips until golden, about 5 mins. Place chips on a sheet of baking paper and season, put them in the oven on a low heat to keep warm.
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Sprinkle some seasoned flour onto a plate and dip the cod fillets in it, shake off excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins. place the fish onto kitchen towel to drain excess oil.
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Serve our amazing Peterhead cod with the chips, wasabi tartare, pickled radishes and a little squeeze of lime.
