Tempura Fish and Chips

How to Make Tempura Fish and Chips

1. 1

   Step 1: Prep and season the fish

   Pat the fish dry with paper towels and cut into portions about 4–5 oz (120–150 g) each. Lightly season with salt and a little pepper and set on a tray in the fridge while you prepare the chips and batter — keeping the fish cold helps the batter stay crisp.

   For this step

   • 1 1/2 lbFirm white fish fillets (cod, haddock or pollock), skin removed
   
2. 2

   Step 2: Cut and par-cook the chips

   Cut potatoes into 3/4-inch (2 cm) fries and rinse under cold water until water runs clear to remove excess starch, then dry thoroughly. Heat oil in a deep, heavy pot to about 300°F (150°C) and fry the potatoes in batches for 4–5 minutes until just tender but not browned; drain on a rack, then increase heat later to finish and crisp.

   For this step

   • 2 largeRusset or Yukon Gold potatoes, scrubbed
   • 3 cupsNeutral frying oil (vegetable, canola or sunflower)
   
3. 3

   Step 3: Make the tempura batter and fry the fish

   Combine cake flour and cornstarch in a bowl; in a separate bowl beat the egg and mix with ice-cold sparkling water, then fold into the dry ingredients just until combined — batter should remain lumpy and very cold. Bring oil to 375°F (190°C) for frying fish; dust fish lightly with extra flour if needed, dip into batter, and fry in small batches 2–3 minutes until pale gold and crisp. After the first potato fry, increase oil to 375°F (190°C) and finish the chips in batches about 2–3 minutes until golden and crisp; drain both fish and chips on a rack and season immediately with salt.

   For this step

   • 1 cupCake flour (or all-purpose flour)
   • 1/4 cupCornstarch
   • 1 largeLarge egg
   • 1 cupIce-cold sparkling water (keep in freezer until use)
   
4. 4

   Step 4: Make the bright, crunchy slaw

   Toss shredded cabbage with rice vinegar and a pinch of salt; optionally add a teaspoon of sugar or a tablespoon of mayonnaise for creaminess if you like. Let the slaw sit 5–10 minutes to soften slightly but remain crunchy — this acidic, crisp slaw provides the refreshing counterpoint to the fried fish and chips.

   For this step

   • 3 cupsShredded cabbage (for slaw)
   • 2 tbspRice vinegar (for slaw)
   
5. 5

   Step 5: Plate and serve hot with lemon

   Serve each portion with a fish fillet, a generous handful of chips and a scoop of slaw, finishing with lemon wedges for squeezing and extra salt on the side. Eat immediately so the batter stays crisp and enjoy the contrast of hot, airy tempura and cool, tangy slaw.

   For this step

   • 1 mediumLemon (cut into wedges, for serving)

1. Pat the fish dry with paper towels and cut into portions about 4–5 oz (120–150 g) each. Lightly season with salt and a little pepper and set on a tray in the fridge while you prepare the chips and batter — keeping the fish cold helps the batter stay crisp.
2. Cut potatoes into 3/4-inch (2 cm) fries and rinse under cold water until water runs clear to remove excess starch, then dry thoroughly. Heat oil in a deep, heavy pot to about 300°F (150°C) and fry the potatoes in batches for 4–5 minutes until just tender but not browned; drain on a rack, then increase heat later to finish and crisp.
3. Combine cake flour and cornstarch in a bowl; in a separate bowl beat the egg and mix with ice-cold sparkling water, then fold into the dry ingredients just until combined — batter should remain lumpy and very cold. Bring oil to 375°F (190°C) for frying fish; dust fish lightly with extra flour if needed, dip into batter, and fry in small batches 2–3 minutes until pale gold and crisp. After the first potato fry, increase oil to 375°F (190°C) and finish the chips in batches about 2–3 minutes until golden and crisp; drain both fish and chips on a rack and season immediately with salt.
4. Toss shredded cabbage with rice vinegar and a pinch of salt; optionally add a teaspoon of sugar or a tablespoon of mayonnaise for creaminess if you like. Let the slaw sit 5–10 minutes to soften slightly but remain crunchy — this acidic, crisp slaw provides the refreshing counterpoint to the fried fish and chips.
5. Serve each portion with a fish fillet, a generous handful of chips and a scoop of slaw, finishing with lemon wedges for squeezing and extra salt on the side. Eat immediately so the batter stays crisp and enjoy the contrast of hot, airy tempura and cool, tangy slaw.