Battered Fish & Chips

Classic homeade fish & chips with a little twist

📝 Ingredients

• 300 g white fish (snapper, cod, haddock, flake)
• 600 g potatoes (see blog post)
• 600 ml canola oil
• 1 tsp lime zest
• 1 tbsp salt
• 2 tsp togaroshi
• 3 tbsp wasabi paste
• 1 clove garlic
• 150 ml olive oil
• 1 tsp lime juice
• 2 egg yolks
• 50 g flour
• 1 pinch salt
• 100 ml sparkling water (cold)

👨‍🍳 Instructions

1. 1--- Salt ---
2. 2Mix togaroshi & salt together and set aside
3. 3--- Aioli ---
4. 4Add wasabi, egg, garlic, lime juice & salt to a food processor. Blitz to combine
5. 5Gradually add the oil to the egg mix until it thickens
6. 6If you aioli is a little too thick then you can add a splash of cold water
7. 7Store in the fridge until necessary
8. 8--- Batter ---
9. 9Add flour and togaroshi salt to a mixing bowl, gradually whisk the sparkling water in until smooth
10. 10Store in the fridge until necessary
11. 11--- Potatoes ---
12. 12Clean the potatoes and cut into finger sized pieces. Leave the skin on!
13. 13Heat the canola oil to 140c and fry the potatoes for 6 minutes at 140c (you may need to do this in batches). Remove and leave on a baking tray to cool
14. 14Fry fish (see next step)
15. 15While fish is resting add the chips back in @ 180c and cook for a further 1-2 minutes until brown and crispy
16. 16Remove to a bowl lined with paper towel
17. 17Add a pinch togaroshi salt & lime zest, toss to combine. Adjust seasoning to your liking
18. 18--- Fish ---
19. 19Heat oil to 180c
20. 20Cut fish into 150g pieces and season with salt
21. 21Dip in the fish in the batter until coated
22. 22Place fish in the hot oil away from you so the hot oil won’t splash you
23. 23Cook for 6 minutes or until the fish is golden brown. Bare in mind if your fish is very thick it will take longer to cook
24. 24Remove, season with togaroshi salt and allow to cool on a wire rack while the chips cook