What’s a January without skiing in Japan? That’s why it is called Japow-u-ary, after all. And what’s skiing without some yummy Japanese Fish and Chips with Yuzu Tarter Sauce?
While I love staying local and adventuring in my backyard, I miss travel. The desire to get abroad again has spilled over into my cooking. Recently, I combined the flavors of two of my favorite cuisines – Japanese and British. And both are some of my favorite countries to explore!
Ingredients for Japanese Fish and Chips with Yuzu Tarter Sauce
- Fish
- Baking Soda
- Corn Starch
- Rice Flour
- Eggs
- Beer
- Sweet Potatoes
- Furikake
- Yuzu Paste
- Cornichons
- Shallot
- Kewpie Mayonnaise
- Eggs
- Sake
- Parsley
- Lemons
- Oil for Frying
- Salt and Pepper
One of my greatest guilty pleasures is fish and chips, especially when traveling. On previous trips to Iceland, Norway, Ireland, and England, I may have been known to eat them once (sometimes twice) a day. (Thank you, Vikings? Is that the history of fish and chips?) Sadly, I have not found any local restaurants that make them well as I have found overseas.
Fish and chips may be my most frequently eaten food abroad, but my most favorite culinary adventures have come in my many trips to Japan. My favorite dishes there include everything from the traditional soba and tempura to pigs tail to chicken guts hot pot.
Favorite Spots to Visit in Japan
- Niseko, Hokkaido // This ski destination is home to legendary snow and an idyllic landscape dotted with majestic domed volcanos. Stay in Hirafu to be the in the heart of the action.
- Shibuya Crossing, Tokyo // Head to the world’s wildest intersection to see the madness of the pedestrians crossing and the neons of Tokyo’s lights.
- Fushimi Inari Shrine, Kyoto // The most important shrine to Inari, the Shinto god of rice, the sacred place in Kyoto, is home to thousands of red torii gates. The hike to the summit of the mountain awards you a great workout and a beautiful view of the city.
So, what makes these Japanese fish and chips Japanese? Sapporo in the tempura batter of course, then furikake (seaweed) seasoned Japanese Sweet Potato chips and my own special yuzu-flavored tartar sauce.
If you are new to making your own chips, cook them until they are just slightly brown, and then cool them on a paper towel. They will brown and crisp more as they cool.
Best Fish to Make Japanese Fish and Chips
- Cod // A tender and flakey classic.
- Haddock // A flavorful white fish that is used all over England and Scotland.
- Rockfish // Wild and sustainable, this is a delicious option in the Pacific Northwest.
Looking for other recipes inspired by my travels to Japan? Check out Yakitori Elk with Pickled Shiitake, Wilted Greens and Nori Vinegarette or Shiitake Mushroom Noodle Soup.
Japanese Fish and Chips with Yuzu Tarter Sauce FAQ
- What is tarter sauce?
Tarter sauce is a mayonnaise-based condiment featuring a tart and tangy flavor from pickles and onions. - What is Yuzu? What does yuzu taste like?
Yuzu is a citrus fruit common in Japan. It has a sour flavor that is similar to a cross between a lemon and a grapefruit. - How long can you store the Yuzu Tarter Sauce?
The yuzu tarter sauce will keep for about five days in the refrigerator. - Can you use “regular” mayonnaise in the tarter sauce recipe?
Kewpie mayonnaise incorporates egg yolks and has a richer, slightly fruity taste. You can use a Western brand mayonnaise, but the sauce will have less umami flavor. If you cannot find Kewpie mayonnaise, try substituting it with Miracle Whip and eliminating the sake from the recipe below. - Is this recipe gluten-free?
Yes! The batter for these fish and chips is made with rice flour. This flour is made from milled rice and contains no gluten.
This recipe is not the easiest when cooking outdoors, but it is possible by heating oil in a Dutch Oven. For best results, however, save this one for your home or your local cabin stove. The fish and chips also do travel well as you eat them along the way on your hike or snowshoe. If you try it, please share your comments below!
Japanese Fish and Chips with Yuzu Tarter Sauce
Ingredients
For the Yuzu Tarter Sauce…
- 3/4 cup Kewpie mayonnaise
- 2 tbsp shallot minced
- 1 hard boiled egg chopped
- 6 ounces cornichons chopped
- 2 tbsp parsley chopped
- 1 tbsp yuzu paste
- 1 tbsp sake
- 1 tsp karashi hot mustard
For the Fish…
- 12 ounces cod fillets
- 1/2 tsp kosher salt
- 1/8 tsp baking soda
- 1/4 cup corn starch
- 3/4 cup rice flour
- 1 egg yolk
- 1 cup Sapporo beer
For the Chips…
- 1 quart avocado oil
- 1 Japnese sweet potato thinly sliced
- 3 tbsp furikake
Instructions
For the Yuzu Tarter Sauce…
- Mix together all of the ingredients. Chill for at least 15 minutes.
For the Chips…
- Using a mandolin, slice the sweet potato into 1/8 inch thick slices. Place in a large bowl filled with water for 20 minutes. Drain and dry on a towel.
- Heat oil in large pot, Dutch oven or wok to 350 degees.
- Add sweet potato slices in batches of 5-8 and cook until they float and are lightly golden. Keep oil hot after last the chips are cooked.
For the Fish…
- Rinse cod fillets and drain on a towel. Cut into 3-4 ounce pieces.
- Mix together salt, soda, corn starch, flour, egg yolk, and beer. Coat fish and cook for 4 minutes a side, until batter is golden brown.
- Serve with fish with chips, tartar sauce, and lemon slices.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
