Asian style fish & chips
Serves 2 Prep 20 mins Cook 35 mins plus pickling and chilling £4.71 a portion 851 kcals, 27g fat, 3g sat. fat, 25g sugar 100g white miso paste 3 tbsp rice wine vinegar 2 tsp golden caster sugar 2-3 cod fillets (about 350g), bones and
skin removed 100g rainbow radishes, very thinly
sliced (we used a mandolin) 1 tbsp black sesame seeds 2 large sweet potatoes, skin on, cut into
chunky chips oil, for deep-frying ½ lime, cut into wedges, to serve
FOR THE TEMPURA BATTER
140g plain flour, plus 100g extra for
coating 100g cornflour 200ml soda water
FOR THE WASABI TARTARE SAUCE
140g mayonnaise 1 tsp wasabi 1 small shallot, finely chopped 1 tbsp capers, finely chopped ¼ small pack coriander, chopped
1 In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
2 Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
3 For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
4 Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7- 8 mins until they’re slightly tender. Drain and leave to steam-dry for 2 mins.
5 Fill a large saucepan with the oil until twothirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.