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
In England, fish and chips spots serve to-go options in newspaper cones. A great choice to serve your guests on-the-go for hikes and snowshoeing.