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Japanese Fish and Chips with Yuzu Tarter Sauce
Servings
4
people
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
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.
Course:
Main Course
Cuisine:
British, Fusion, Japanese
Keyword:
Cabin Life, Fish