Korean-Style Fish and Chips

Ingredients

While the original British Fish and Chips is typically made with white fish such as cod or haddock, our Korean adaptation uses a gochujang glaze to add a spicy kick. Additionally, we substitute traditional potato fries with kimchi fries, which are seasoned with Korean spices and fermented cabbage for a unique twist. We alse have the original recipe for Fish and Chips, so you can check it out.

• 500g (1.1 lb) white fish fillets (cod or haddock) 500g (1.1 lb) white fish fillets (cod or haddock)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch 1/2 cup (60g) cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 4 large potatoes, cut into fries 4 large potatoes, cut into fries
• 1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
• 1 tablespoon Korean chili powder 1 tablespoon Korean chili powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 60g (Sugar: 6g)
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
4. 4.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fish for 4-5 minutes on each side until golden and crispy. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, and sesame oil to make the glaze.
6. 6.
   In a separate bowl, toss the potato fries with Korean chili powder, vegetable oil, and salt. Spread them out on a baking sheet and bake for 25-30 minutes until crispy.
7. 7.
   Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the chopped kimchi and sauté for 3-4 minutes until heated through.
8. 8.
   Serve the crispy gochujang fish with kimchi fries, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are patted dry before dipping them into the batter to achieve a crispy texture.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Kimchi — If you prefer a less spicy flavor, rinse the kimchi before chopping it. This will help reduce the heat level.

Tips & Tricks

• For an extra crispy batter, refrigerate the fish fillets for 15 minutes after dipping them in the batter.
• Serve the fish and kimchi fries immediately to maintain their crispiness.
• If you don't have gochujang, you can substitute it with a combination of sriracha and miso paste for a similar flavor.
• Feel free to customize the spice level of the kimchi fries by adjusting the amount of Korean chili powder.
• Serve the dish with a side of tangy Korean pickles for added flavor.

Serving advice

Serve the Korean-style Fish and Chips hot, with a side of gochujang dipping sauce and a squeeze of fresh lime juice. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the crispy gochujang fish fillets on a platter, placing the kimchi fries alongside them. Sprinkle some extra Korean chili powder on the fries for an attractive presentation. Serve with small bowls of gochujang glaze and lime wedges for guests to customize their flavors.