Tempura Fish and Chips

This tempura fish and chips is a deliberate, lighter riff on the British classic that leans on technique rather than batter weight to deliver crunch. The trick is an ice-cold, sparkling-water batter that puffs into a flaky, razor-crisp shell without the heavy coating of a beer or thick batter; pairing that with twice-fried russets gives you fries that are pillowy inside and glassy-crisp outside. A simple shredded cabbage slaw dressed with rice vinegar cuts through the richness and keeps every bite bright.

This version works especially well for cooks who want restaurant-level texture at home without a deep-fryer or long prep. Keep the fish cold, work in small batches so the oil temperature recovers quickly, and use a light dusting of flour on the fillets so the tempura adheres properly. The result is an airy, delicate crunch around a moist, flakey fillet — perfect for weeknight dinners, casual gatherings, or anytime you want the satisfying contrast of hot, featherlight batter and a crisp, tangy slaw.