Japanese Fish & Chips

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!