Japanese-style Fish and Chips

Ingredients

This recipe differs from the original British version of fish and chips in several ways. Firstly, the fish is coated in a light and crispy tempura batter instead of a heavier beer batter. Secondly, the dish is served with a spicy wasabi mayo instead of traditional tartar sauce. Finally, the dish is garnished with thinly sliced scallions and sesame seeds for added flavor and texture. We alse have the original recipe for Fish and Chips, so you can check it out.

• 2 fillets of white fish (such as cod or haddock), cut into strips 2 fillets of white fish (such as cod or haddock), cut into strips
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp salt 1/2 tsp salt
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tsp wasabi paste 1 tsp wasabi paste
• 1 tbsp soy sauce 1 tbsp soy sauce
• 1 tbsp rice vinegar 1 tbsp rice vinegar
• 1 tbsp honey 1 tbsp honey
• Thinly sliced scallions and sesame seeds, for garnish Thinly sliced scallions and sesame seeds, for garnish

Nutrition

• Calories: 350 kcal / 1460 KJ
• Fat: 15g (2g saturated)
• Carbohydrates: 28g (5g sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. 2.
   Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. 3.
   Heat the vegetable oil in a large pot or deep fryer to 375°F (190°C).
4. 4.
   Dip each fish strip into the tempura batter, shaking off any excess, and carefully place it into the hot oil.
5. 5.
   Fry the fish strips for 2-3 minutes, or until golden brown and crispy.
6. 6.
   Remove the fish from the oil with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil.
7. 7.
   In a small bowl, whisk together the mayonnaise, wasabi paste, soy sauce, rice vinegar, and honey to make the wasabi mayo.
8. 8.
   Serve the fish and chips hot, garnished with sliced scallions, sesame seeds, and a dollop of wasabi mayo on the side.

Treat your ingredients with care...

• Fish — Use fresh, high-quality fish for the best flavor and texture. Pat the fish dry with paper towels before dipping it in the batter to ensure that it sticks properly.
• Wasabi paste — Adjust the amount of wasabi paste to your liking, depending on how spicy you like your food.
• Scallions — Slice the scallions thinly on a diagonal for a pretty garnish.

Tips & Tricks

• To keep the fish warm while frying the rest of the batch, place it on a wire rack set over a baking sheet in a 200°F (95°C) oven.
• For a lighter version of this dish, try baking the fish strips in the oven instead of frying them.
• If you don't have wasabi paste, you can substitute it with horseradish or Dijon mustard for a similar flavor.

Serving advice

Serve the fish and chips hot, with a generous dollop of wasabi mayo on the side for dipping. Garnish with sliced scallions and sesame seeds for added flavor and texture.

Presentation advice

Arrange the fish and chips on a large platter or individual plates, with the wasabi mayo and garnishes on the side. Serve with chopsticks or forks and knives, depending on your preference.