Asian-style fish & chips

Serves 2

Ingredients

For the chips

2 medium-sized sweet potato, peeled and cut into chips

2 tbsps rapeseed oil

1 tsp sesame oil

1 tbsp of chilli flavoured soy sauce

For the fish goujons

2 seabass fillets, cut into thick strips Cornflour, to coat

for the Dip

4 tbsps mayonnaise

1 tbsp chilli flavoured soy sauce

for the Tempura batter

1 egg yolk

100ml ice-cold water

A few ice cubes

75g flour, sieved

25g cornflour, sieved

Salt and pepper, to season

Vegetable oil, for deep-frying

Lemon wedges & sea salt to garnish

Method

1 For the sweet potato chips, pre-heat the oven to 180°C.

2 Put the sweet potato chips in a bowl and add the oil and chilli flavoured soy sauce. Place the seasoned sweet potato chips on a roasting tin. Cook for 30 minutes or less in the oven until the chips are golden and cooked through.

3 For the fish goujons, coat the seabass pieces in cornflour seasoned with salt and pepper and shake off any excess. Set aside.

4 Before you start to make the tempura batter have everything ready to go (i.e. oil in the saucepan, plate lined with kitchen paper, tongs to take the fish out of the oil). It’s important to use the batter mix as soon as it’s made so you get a light and crispy batter.

5 Beat the egg yolk and ice-cold water in a large bowl. Toss in a few ice cubes to keep the water cold.

6 Mix the flour and cornflour together in a separate bowl, then add to the water/egg mixture. Using your hand, lightly mix. It’s OK to leave lumps in the batter (do not overmix as this will make the batter heavy and doughy).

7 Heat the oil in a large, heavy-based saucepan to 170ºC. Drop a bit of batter into the oil to check the temperature. If the batter rises slowly to the top of the oil, starts to sizzle and slowly turns a golden brown colour, then the temperature is right. Dip one of the seabass pieces in the batter mix. Carefully place in the oil and fry until golden-brown, turning a few times. Continue to do this until all the pieces are deep-fried (do not overcrowd the pan as the oil temperature will drop). Drain on kitchen paper to absorb any excess oil. 8 Mix the mayonnaise and chilli flavoured soy sauce in a small serving bowl and serve along with the sweet potato chips and fish goujons. Garnish with lemon wedges and sea salt.