Fish and Chips - Wild Salmon recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›Red Fish Blue Fish›Fish And Chips - Wild Salmon Recipe

Fish And Chips - Wild Salmon Recipe

Inspired by Red Fish Blue Fish
Time1h
Serves4

Crispy tempura-battered with tartar sauce, coleslaw, chips

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Ingredients

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For the Fish

For the Chips

For the Tartar Sauce

For the Coleslaw

Method

Prepare the Tartar Sauce

1

Mix Tartar Sauce Ingredients

In a bowl, combine mayonnaise, dill pickles, capers, lemon juice, salt, and black pepper. Mix well and refrigerate until serving.

Prepare the Coleslaw

2

Mix Coleslaw Ingredients

In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss well and refrigerate until serving.

Prepare the Chips

3

Cut and Fry Potatoes

Peel and cut the russet potatoes into thick fries. Rinse and soak them in water for 30 minutes. Drain and pat dry. Heat vegetable oil in a large pot over medium heat. Fry the potatoes in batches until golden brown and crispy. Season with salt and serve.

Prepare the Fish

4

Make the Tempura Batter

In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Gradually add ice-cold water until the batter is smooth and thick. It should coat the back of a spoon.

5

Fry the Salmon

Heat vegetable oil in a deep pot to 375°F (190°C). Dip each salmon fillet into the batter, ensuring it's well-coated. Carefully lower the battered salmon into the hot oil and fry for 4-5 minutes, or until golden and crispy. Remove and drain on paper towels.