Japanese Style Fish and Chips

Who doesn't love fish and chips... so why not try making them at home, but with a twist!

Once again our friend and BBQ master, Steve W, has gotten creative in the kitchen and cooked up this amazing recipe with lingcod cheeks, but you can easily substitute in lingcod fillets or ocean perch! Although this recipe calls for a handful of store bought products, feel free to make the french fries from scratch, and add some of our wakame kelp flakes as a garnish! He notes that "the fries are based on Tokyo street fries, which are drizzled with Japanese mayo and Japanese BBQ sauce and both of these items can be found in larger grocery stores."

Ingredients

1lb (500gram) Skipper Otto ling cod cheeks
French Fries - frozen or make your own
Tempura batter (store bought brand example: Kikkoman)
Japanese mayonnaise (store bought brand example: Kewpie)
Japanese BBQ sauce (store bought brand example: Bachan)
Japanese tartar sauce (store bought or try this recipe)
Oil for deep frying
Garnish: Seaweed (nori) strips or substitute in: Skipper Otto Wakame Flakes

Directions

Heat oil to 350F / 180C in a large pot
Place room temperature home made french fries, or frozen store bought french fries carefully into the oil. Do this in small to medium batches.
While the fries are cooking, make the tempura batter according to the package instructions, and place ling cod cheeks into the batter and cover completely.
Place lingcod cheeks into the oil and deep fry the in batches
Once fries and lingcod cheeks are cooked, place on drying rack or paper towel to absorb any remaining oil

Plating:

Divide fries evenly between two plates and drizzle with mayonnaise and BBQ sauce. Add the fried lingcod cheeks and garnish with seaweed strips/kelp flakes. Serve with tartar sauce on the side. Enjoy!

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram