Japanese fish and chips

by Tim Anderson
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Ingredients

Fruit & Vegetables

  • 2 radishes
  • 1/2 tsp lemon juice
  • 1 sweet potato, (ideally purple, but orange are fine, too), scrubbed clean
  • 1 floury potato, (Tim uses red-skinned), scrubbed clean

Oils & Vinegars

  • 1 1/2 tbsp of malt vinegar
  • 1.5l vegetable oil, for deep-frying

Store Cupboard

  • 1 tbsp of soy sauce
  • 4 tbsp of mayonnaise
  • 1/2 tsp English mustard
  • 2 medium egg whites
  • 150g of plain flour
  • 1/2 tsp salt
  • 30g of cornflour, or potato starch

Beverages

  • 1/2 tbsp of mirin
  • 1/2 tbsp of yuzu juice, or lemon juice
  • 1/2 tbsp of water
  • 200ml of sparkling water, very cold

  • ½ tsp katsuo dashi powder

Spices & Dried Herbs

  • 20g of pickled ginger, (any kind), finely chopped

Salad & Fresh Herbs

  • 1/2 tsp dill, (dried)
  • 1 handful of chives, finely sliced

Fish & Shellfish

  • 300g of cod, haddock or similar white fish, boneless and skinless