Japanese Fish and chips Recipe
This Japanese fish and chips recipe is a delicious twist on the British classic. Tempura batter replaces the usual beer batter, and the dish is served with tsuyu, a Japanese dipping sauce.
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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
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