Asian Style Fish and Chips
Our Asian style fish and chips will set your ‘fish n’chips’ apart from other restaurants! Offer an Asian twist with tempura battered Flathead, pickled radish and a spicy wasabi tartare sauce.
Image and recipe courtesy BBC Good Food
Asian style fish and chips is a great alternative to traditional British fish n’ chips. Although there is a bit of preparation for this dish, you can easily scale the recipe and store the wasabi mayonnaise, pickled radish and the marinade in the fridge for a few days.
- 1 small shallot, finely chopped
- 1 tbsp capers , finely chopped
- 1 tsp wasabi
- ½ lime , cut into wedges, to serve
- 100g cornflour
- 100g rainbow radishes , very thinly sliced
- 100g white miso paste
- 140g mayonnaise
- 140g plain flour, plus 100g/4oz extra for coating
- 2 large sweet potatoes , skin on, cut into chunky chips
- 2 tsp golden caster sugar
- 200ml soda water
- 3 tbsp rice wine vinegar
- coriander chopped
- Pacific West skinless Flathead fillets
To marinate the Flathead fillets
In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
For the pickled radishes
Put the radishes in a small bowl with the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
For the wasabi tartare sauce
Combine all the ingredients and season well. Set aside or chill in the fridge until needed.
For the sweet potato chips
Put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
To fry the fish and sweet potato
Prepare deep fryer at a temperature of 180C.
Make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed. Dip the Flathead fillets into batter and fry until the batter is golden and the fish is cooked. Drain on kitchen paper.
Fry the sweet potato chips in batches until golden and cooked through, about 5 mins.
Note: For takeaway remember the right packaging is essential.
Pack hot items separately and ensure adequate ventilation to minimise moisture condensation.
Hand Crumbed Flathead Fillets
Flathead fillets hand coated with fresh panko crumb. This natural fillet is skinless, deboned and has a quality up-market presentation.VIEW PRODUCT