A delicious twist on the classic.
Ingredients
For the Fish, Batter and Dipping Sauce:
- 2 x 200g skinless cod or Hake fillets, pin-boned, cut into 1.5cm-thick strips
- 80ml soy sauce
- 150g plain flour, sifted plus extra for dusting the fish
- 335ml Japanese beer
- 2 tsp chilli flakes
- 1 tbsp mirin
- Bunch of coriander leaves, finely chopped, plus extra for garnish
- 1 tbsp black sesame seeds, toasted, roughly ground
- 1 tbsp white sesame seeds, toasted, roughly ground
- 2 tbsp rice wine vinegar
- Lime wedges to garnish
- 3 scallions sliced
- Salt and pepper for seasoning
- Vegetable oil for deep frying
For the Chips:
750g potatoes, peeled and sliced into chips
Tip: you can parboil your chips in boiling salted water until soft but maintaining their shape. Drain the chips well and leave them to dry completely and stop steaming.
Method
- Preheat the fat fryer to 190C. Place the sliced fish in a bowl with 2 tablespoons soy sauce and toss together, then set aside to marinate for approx 10 minutes.
- In the meantime prepare the batter. Place the flour in a bowl. Whisk in the beer and mirin until a smooth mix is achieved. Whisk in the chilli flakes and chopped coriander. Season with salt and pepper. Stand for 10 minutes.
- In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.
- Have a small container of seasoned flour ready. Pat the fish pieces dry on kitchen towel. In batches, dip the fish in the flour and then into the batter, allow the excess to drip back into bowl, and deep-fry for 1 or 2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.
- Deep-fry the chips. Drain on paper towel, then toss with the sesame salt.
- Mix vinegar, 1/2 the scallions and remaining soy sauce in a small bowl.
- Serve fish and chips with dipping sauce, remaining scallions, lime wedges extra coriander and dust with the remaining sesame salt.
