Japanese Fish & Chips
Fish and chips, but with a twist – miso peas, spring onion tartare, togarashi chips, and katsu curry sauce. Delicious!
Done in 1 hour
Serves 4
Ingredients
for the chips
4large maris piper potatoes
Vegetable oil, for frying
Shichimi togarashi, to taste
Flaky salt, to taste
for the tartare
4 tbspJapanese mayo
2 tsprice vinegar
1spring onion, finely sliced
1/2lemon, juice
1 tbspcapers, roughly chopped
Salt and pepper, to taste
for the peas
200gpetit pois
1lemon, juice
1/2onion, diced
2spring onions, sliced
2garlic cloves, minced
1/2 tbspmiso paste
for the fish
4haddock or cod fillets, boneless
100gseasoned flour
150gplain flour
50gcornflour
1 tbsprice vinegar
1 tbspsoy sauce
300mlJapanese beer
Flaky salt
to serve
Katsu curry sauce
Lemon wedge
Fish and chips, but not as you know it - this Japanese version is a fresh take on the English classic. We've got miso lemon peas, spring onion tartare sauce, spicy togarashi triple-cooked chips, and katsu curry sauce.
Method
Start by cutting your potatoes into chips. Boil until fork tender, around 10 minutes, then drain and leave to cool on a baking tray.
Meanwhile, saute your garlic, onion, and spring onion for the peas in some olive oil. Add these to your cooked peas, miso paste, lemon, salt, and vinegar. Mash to your desired consistency.
Combine mayonnaise, capers, spring onion, lemon, rice vinegar, salt, and pepper for the tartare. Set aside.
Preheat vegetable oil in a large heavy-bottomed pan to 190 C. Add your chips, and fry until deep golden brown. Drain on a paper towel lined tray, and immediately season with salt and togarashi.
Combine your plain flour, cornflour, beer, soy sauce, vinegar, and salt for the batter, and whisk together. Pat dry the fish fillets, and coat in the seasoned flour before dunking into the batter.
Fry your fish in the oil - place half of the fish fillets in first for a couple of seconds before carefully placing in the rest (this prevents it from sticking to the bottom). Once everything is golden and crispy, drain on a paper towel and finish with flaky salt.
Build the plate, with your fish, togarashi chips, tartare sauce, miso peas, and then some katsu curry sauce and a lemon wedge. Enjoy!
