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

Dish by Spencer Lengsfield

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.