Asian-Style Fish & Chips

I've added a Japanese twist to the traditional fish and chips to create this recipe.
Course: Main Course
Cuisine: Asian, Japanese
Keyword: asian recipe, fish and chips
Servings: 2
Author: Fiona Uyema

Ingredients

For Sweet Potato Chips:

  • 2 medium-sized sweet potatoes cut into chips
  • 2 tbsp rapeseed oil
  • 1 tsp sesame oil
  • Freshly ground salt and pepper for seasoning

For the fish

  • 300 g white fish including cod, pollock, haddock etc
  • 2 tbsp sake
  • Freshly ground salt and pepper for seasoning
  • Plain white flour for coating the fish pieces
  • 2 eggs beaten
  • Panko
  • Vegetable or rapeseed oil for frying

For wasabi mayonnaise

  • 1 tsp wasabi
  • 3 tsp mayonnaise

For Japanese seaweed seasoning

  • Half a sheet of nori type of seaweed used to make sushi
  • 1 tsp sesame seeds ground using pestle and mortar
  • Freshly ground salt and pepper for seasoning

Instructions

How to make sweet potato chips

  • Preheat the oven to 180C. Place the roasting tin in the preheated oven for 5-10 minutes until it's red hot.
  • Put the sweet potato chips in a bowl and add the oil and freshly ground salt and pepper.
  • Take the hot roasting tin out of the oven and put the seasoned sweet potato chips on the roasting tin. Cook for 30 minutes or less in the oven until the chips are golden and cooked through.

For the fish

  • Quickly wash the fish under a cold tap and then dry with kitchen towel (you can leave the skin on the fish or remove it. I prefer to leave the skin on the fish).
  • Cut the fish into a little larger than bite-size strips.
  • Place the fish in a bowl and season with sake, freshly ground salt and pepper and mix together.
  • Coat the fish pieces in flour (shaking off any excess flour). Dip the fish pieces in the beaten egg. Finally coat in panko (rub the panko gently onto the fish pieces).
  • Heat the oil in a heavy base saucepan or wok to 170C.
  • Place a bit of panko into the oil to check if the oil is hot enough.
  • Gently place the fish pieces into the oil. Fry for a few minutes until the panko turns a nice golden brown colour and then turn and fry for a few more minutes.
  • Remove the fish pieces from the oil and place on kitchen towel.

How to make wasabi mayo

  • Mix the mayonnaise and wasabi together until you get a nice green mayonnaise. Add more or less wasabi depending on your liking. Serve on the side with the fish and chips.

For Japanese seasoning

  • Crush the nori seaweed sheet into small pieces and mix with the freshly ground roasted sesame seeds and freshly ground salt and pepper. Sprinkle over the fish and chips and serve the rest on the side with the fish and chips.

Notes

To save time prepare the sweet potato chips first and while they're cooking in the oven prepare the fish, wasabi mayo and Japanese seasoning.
To get nice crispy chips do not overcrowd the roasting tin. Place the chips on the roasting tin in a single layer.
Why not?
Try Japanese style chicken goujons and sweet potato chips instead of fish!
Did you know? 
Wasabi is made from the root of the wasabi plant. It has a similar taste to hot mustard and is regularly used in Japan. It is best known for being served on the side with sushi. If you can't find wasabi for this recipe (big supermarkets like Tesco and Superquinn stock wasabi) then Hellman's recently launched Hellmann's wasabi mayonnaise.
Tried this recipe?Let us know how it was!
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