Fish And Chips With Wasabi Tartar Sauce

Ingredients

• CHIPS-
• 2 Medium potatoes
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp sugar
• WASABI TARTAR SAUCE-
• 1 Cup mayonnaise
• 2 Tbls wasabi paste
• 2 Tbls pickled ginger, chopped
• 1/2 Tbls fresh ginger, grated
• 1/2 Red onion, finely chopped
• 2 Garlic cloves, crushed
• 2 Tbls cilantro, Finely chopped
• 1 Tbls lime juice
• PICKLED RADISH-
• 1 Bunch of red radishes
• 1/2 Red onion, finely sliced
• 1/2 Cup rice wine vinegar
• 1/2 Cup water
• 1/2 Cup sugar
• Pinch of sea salt
• FISH-
• 4 Flathead fillets (or other white fish)
• 2 Tbls cornflour
• 1/2 Cup rice flour
• 1 Egg yolk
• Pinch bi-carb soda
• Pinch salt
• 1/2 Cup Sapporo beer (or beer of choice)
• Oil for frying (peanut, canola, sunflower)
• TO SERVE-
• Cracked black pepper
• Lime wedges

Method

1. Peel and wash potatoes. Set the mandolin to the thinnest setting and julienne the potatoes. Place the chips into a bowl of water to soak for 10 minutes.empty the chips into a colander and rinse with clean water. Shake the excess water off and spread the chips out onto paper towels to dry.
2. Whilst the potatoes are drying add your vinegar, sugar water and salt to a small saucepan and heat to dissolve the sugar. Remove from the heat and allow to cool. Slice your radishes and red onion and add to a small container, pour over the pickling liquid and place in the fridge until needed.
3. In a small bowl whisk together the wasabi paste and lime juice until smooth. Add the pickled ginger, ginger, garlic, onion, mayonnaise and cilantro and mix well. Place in the fridge for the flavours to develop.
4. Mix together the salt, onion powder, garlic powder, sugar and cayenne pepper and set aside.
5. Heat a wok or pan with 11/2 inches of cooking oil to medium high heat, You can test the heat by dropping one chip into the oil, if it floats to the top and bubbles the oil is ready.
6. Line a plate with paper towel and have a slotted spoon ready. Cook the chips in batches, Grab a handful of the chips and slowly sprinkle them over the top of the oil, the oil will bubble up. Don't overcrowd the pan, Turn the chips now and then with the slotted spoon, Once the chips start to turn golden scoop them out and place them onto the paper towel. Repeat until all of the chips are cooked.
7. Lower the pan heat to medium and whisk together the cornflour, rice flour, bi-carb soda, salt, egg yolk and beer.
8. Line another plate with paper towel. Pat dry the fish fillets and one by one, dip each fillet into the batter, allow some of the batter to run off and then slide them into the pan. (you may need to do 2 batches). Cook the fish for 3-4 minutes per side until golden brown. Remove from the pan and allow to drain on the paper towel.
9. Sprinkle the chip seasoning over the chips and toss through.
10. Place some chips onto each plate with 2 fish fillets, some wasabi tartar sauce and some pickle radish on the side. Season with cracked black pepper and Pop on some lime wedges.
11. NOTES-
12. The drier the chips are the crispier they will be, if you have the time let them stand for at least an hour.

Product used in recipe

• S&B - S&B Japanese Wasabi Tube Paste 43G