Tempura Fish & Chips Recipe

Prepare the fish

Pat cod fillets dry with paper towels. Cut into 4 equal portions if not already portioned. Season both sides lightly with 1/2 tsp of the fine salt and 1/4 tsp black pepper. Keep chilled until ready to batter.

Make the batter

In a medium bowl, whisk the egg with the ice-cold sparkling water and rice vinegar until combined. In a separate bowl, sift together the all-purpose flour, rice flour (or cornstarch), baking soda (if using), and remaining 1/2 tsp salt. Just before frying, fold the dry mixture into the wet with a few quick strokes — the batter should be lumpy and cold; do not overmix. If batter becomes too thick, add 1–2 tbsp additional ice water.

Heat the oil

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches (enough for shallow deep-frying). Heat to 350°F (175°C). If you don’t have a thermometer, test with a bit of batter: it should sizzle and float immediately but not brown too fast.

Fry the fish

Working in batches if necessary, lightly dust each seasoned cod piece with a tablespoon of all-purpose flour (this helps batter adhere). Dip each piece into the tempura batter, letting excess drip off, then gently lower into the hot oil. Fry 3–5 minutes per piece until the batter is crisp and pale golden and the fish registers 135–140°F (57–60°C) internally or flakes easily. Avoid overcrowding. Transfer to a wire rack set over a baking sheet to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

Finish

When all fish are fried, squeeze lemon wedges over each piece to taste and serve immediately with tartar sauce and chips.

Prepare the potatoes: peel (optional) and cut potatoes into 1/2-inch to 3/4-inch thick sticks. Rinse in cold water until water runs clear to remove excess starch. Pat thoroughly dry with towels.

Par-fry (optional for extra-crisp): Heat oil in a pot or fryer to 325°F (160°C). Fry potato sticks in batches for 3–4 minutes until just beginning to turn opaque and barely colored. Remove and drain on paper towels or a rack. Let rest 5–10 minutes. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. If skipping par-fry, fry at 350–375°F (175–190°C) for 4–6 minutes, watching to avoid burning.

Season & serve: Drain fries on a rack or paper towels, immediately season with 1 tsp salt and 1/4 tsp pepper (or to taste). Keep warm until serving alongside the tempura fish.

Drain the kimchi in a fine sieve for a few minutes and squeeze out excess liquid. Chop the kimchi into bite-size pieces if not already chopped.

In a medium bowl, combine the drained kimchi, sliced green cabbage, carrot, and green onion.

Whisk together mayonnaise, rice vinegar, sesame oil and optional honey or sugar. Taste and adjust acidity or sweetness as needed. Toss the dressing with the cabbage mixture until evenly coated. Sprinkle with black sesame seeds if using. Chill briefly (10–15 minutes) or serve immediately.

In a small bowl, combine mayonnaise, chopped dill pickle, chopped capers, minced shallot, lemon juice, chopped dill or parsley, and Dijon mustard. Season with salt and pepper and stir until smooth. Taste and adjust lemon, salt, or herbs. Refrigerate until ready to serve; sauce can be made a few hours ahead to allow flavors to meld.