Battered Fish & Chips

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

Nutrition Info