Fish & Chip Cones Recipe
Tempura cod, yuzu tartar sauce, crispy potato
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Ingredients
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Tempura Cod
Yuzu Tartar Sauce
Crispy Potatoes
Method
Tempura Cod Preparation
- 1
Prepare the Batter
In a bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and lightly bubbly.
- 2
Heat the Oil
In a deep pan, heat the vegetable oil to 180°C (350°F).
- 3
Fry the Cod
Dip the cod fillets into the batter, allowing the excess to drip off. Carefully place them in the hot oil and fry for about 4-5 minutes or until golden and crispy. Remove and drain on paper towels.
Yuzu Tartar Sauce Preparation
- 4
Mix Ingredients
In a bowl, combine the mayonnaise, yuzu juice, diced dill pickles, chopped capers, and fresh dill. Season with salt and black pepper to taste. Mix well and refrigerate until ready to use.
Crispy Potatoes Preparation
- 5
Prepare the Potatoes
Soak the potato strips in cold water for 30 minutes, then drain and pat dry.
- 6
Fry the Potatoes
In the same oil used for the cod, fry the potato strips in batches until golden brown and crispy (about 3-4 minutes). Remove and drain on paper towels. Season with salt.
Assembly
- 7
Serve
In a cone-shaped paper or serving dish, layer the crispy potatoes and top with the tempura cod. Drizzle with yuzu tartar sauce before serving.
