Kara-Age Fish ‘n Chips

Kara Age Fish 'n Chips

I am super psyched to share this recipe with you guys today. I love making my own riff on classic recipes in my kitchen, and this is no exception.

I first had fish and chips when I traveled to New Zealand with my grandmother after graduating college. I loved the crisp, fried crunch that encased each piece of melt-in-your-mouth, flaky and piping hot fish. As for the chips, who doesn’t love french fries? And I’m not a huge fan of mayonnaise as a condiment on its own, but something about tartar sauce makes me go crazy.

As part of the Foodbuzz Tastemakers program, I was fortunate enough to receive a free sample of Kikkoman’s new Kara-Age Soy Ginger Seasoned Coating Mix. My first instinct with this mix was to make popcorn chicken- which I did a few weeks ago- and it was extremely simple to make and pretty dang good. But I knew I could take this ingredient a little further and make a truly special meal.

So I decided to take a new look at an old favorite: Fish and chips, Kara-Age style. I paired deliciously flaky cod fried in the coating mix with crisp french fried potatoes, a spinach and radish salad, and my own homemade ginger-radish tartar sauce. Yum!

Ginger-Radish tartar sauce

spinach & radish

potatoes

Kara-Age Fish ‘n Chips

Serves 2

Ingredients

For the fish and chips:

  • 1/2 package Kikkoman Kara-Age Soy Ginger Seasoned Coating Mix
  • 3/4 lbs fresh cod (or any other firm, white fish), cut into 3-inch pieces
  • 1-2 potatoes, sliced lengthwise into 1/2 inch sticks (or to your preference)
  • kosher salt
  • about 1 cup vegetable oil for frying

For the tartar sauce:

  • 1/2 cup mayo
  • pinch each of dried ginger and garlic powder
  • 2 scallions, sliced thinly
  • 1 radish, minced finely (you can also use a microplane or fine cheese grater to grate the radish)
  • 1 tsp lemon juice

For the salad:

  • 2 cups packed fresh baby spinach leaves, chopped into 1/2 inch ribbons
  • 3-4 radishes, julienned into small matchsticks
  • 1 tsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp soy sauce

Directions

1) Place cod in a bowl, and pour the coating mix over top. Using your hands, gently toss the fish in the coating mix until the fish is entirely coated. On a separate plate, place your potatoes, and sprinkle with kosher salt. This draws the moisture out of the potato, making for a crispier fry, but also seasons the potatoes so you don’t have to later on. Set fish and potatoes aside.

2) Make your tartar sauce: Place mayo, dried ginger, garlic powder, scallions, radish, and lemon juice in a small bowl. Stir together to combine, and set in the fridge till you’re ready to serve.

3) Assemble your salad: Combine spinach and radish sticks in a bowl. Mix together the rice wine vinegar, sesame oil, and soy sauce in a small bowl to make your dressing, and adjust for taste. Set salad and dressing aside till you’re ready to serve.

4) Heat your oil in a large, deep-sided pan until it hits 350-degrees on a kitchen thermometer. Carefully place your coated cod in the oil, being careful not to burn yourself. You don’t want to crowd the pan (this will bring the temperature of the oil down, making for un-crispy fish), so you may have to fry in batches. Let sit for 3-4 minutes, then flip each piece carefully and let fry for another 2-3 minutes. Remove fish from oil and set aside on a plate lined with paper towels. Tent the plate with aluminum foil so the fish stays hot.

5) When you have finished frying your fish, it’s time to make the fries. Bring the oil back to 350 degrees and carefully place the potato sticks into the pan. Fry for about 6 minutes, flipping every so often and making sure not to burn. You may want to test a fry (let it cool first!!!) and check for doneness to make sure you have the perfect texture. When fries are done, remove to another plate lined with paper towels. Let cool for a minute or so before plating.

6) Toss together the dressing and your salad, and on a plate, assemble your fish, fries, salad, and a nice dollop of tartar sauce. Enjoy!

Kara Age Fish 'n Chips

Overall, I really liked this coating mix. It added a nice layer of flavor, was really fragrant out of the box, and was extremely easy to use. Thank you Kikkoman and the Foodbuzz Tastemakers program for letting me try out this product!

Happy Eating :-)
mally

Disclaimer: The product was provided to me as part of the Foodbuzz Tastemakers Program. No other compensation was received for this post. The post was written by me and all opinions expressed are solely mine.

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