Japanese Fish and chips Recipe - Great British Chefs

Ingredients

• 2 radishes
• 1 1/2 tbsp of malt vinegar
• 1 tbsp of soy sauce
• 1/2 tbsp of mirin
• 1/2 tbsp of yuzu juice, or lemon juice
• 1/2 tbsp of water
• ½ tsp katsuo dashi powder
• 20g of pickled ginger, (any kind), finely chopped
• 4 tbsp of mayonnaise
• 1/2 tsp lemon juice
• 1/2 tsp English mustard
• 1/2 tsp dill, (dried)
• 1 handful of chives, finely sliced
• 1 sweet potato, (ideally purple, but orange are fine, too), scrubbed clean
• 1 floury potato, (Tim uses red-skinned), scrubbed clean
• 300g of cod, haddock or similar white fish, boneless and skinless
• 1.5l vegetable oil, for deep-frying
• 2 medium egg whites
• 200ml of sparkling water, very cold
• 150g of plain flour
• 1/2 tsp salt
• 30g of cornflour, or potato starch