Tempura Fish & Chips Recipe

Prep fish

Pat hake fillets dry with paper towels. Cut into serving-size pieces if necessary (leave as whole fillets or cut into 1"–1.5" wide strips). Lightly season both sides with 0.5 tsp salt and 0.125 tsp black pepper. Dust each piece lightly with the 0.5 cup all-purpose flour and shake off excess — this helps the batter cling.

Make tempura batter

In a mixing bowl, combine 1 cup rice flour and 0.25 cup cornstarch with 0.5 tsp baking powder and 0.5 tsp salt. In a separate small bowl, beat the egg and mix with 1 cup ice cold water and 0.5 cup crushed ice (keep mixture very cold). Pour the cold liquid into the dry ingredients and stir very gently with chopsticks or a fork; batter should be lumpy and cold — do not overmix.

Heat oil

Pour vegetable oil into a deep fryer or heavy pot to a depth of at least 3" (about 1.5 kg / enough for deep frying). Heat oil to 350–360°F (175–180°C). Use a thermometer to keep a steady temperature.

Fry fish

Working in small batches (do not overcrowd), dip floured hake pieces into the cold batter to coat, letting excess drip off. Carefully lower into hot oil. Fry for 3–4 minutes until batter is crisp and pale golden and fish is opaque and flaky (internal temperature ~145°F / 63°C). Maintain oil temperature; adjust heat as needed. Remove with a spider or slotted spoon and drain on a wire rack set over a baking sheet. Keep warm in a low oven (200°F / 95°C) if necessary.

Finish

Serve immediately with lemon wedges alongside fries, crushed peas and tartar sauce.

Prep potatoes

Peel (optional) and cut potatoes into 1/2"–3/4" thick fries. Soak cut fries in cold water for 30 minutes to remove starch. Drain and pat completely dry with towels.

First fry (blanch)

Heat oil in a heavy pot or fryer to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until softened but not browned. Remove and drain on paper or a rack. Let rest 10–15 minutes (can refrigerate for up to an hour).

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes again, in batches, for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels.

Season

While still hot, toss fries with 1 tbsp neutral oil, 1.5 tsp salt and 3 tbsp furikake in a large bowl so seasoning clings evenly. Transfer to a serving basket or plate.

Toast nori

If nori is not toasted, briefly pass the sheet over an open flame or in a dry skillet until crisp and fragrant. Crumble or pulse in a spice grinder to make coarse flakes.

Cook and crush peas

In a small saucepan, melt 1 tbsp butter over medium heat. Add 2 cups thawed peas and cook, stirring, just until heated through (2–3 minutes). Remove from heat and add 1 tbsp lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Using a fork or potato masher, lightly crush peas to a coarse texture — keep some whole peas for texture. Fold in crushed toasted nori pieces (about 1 nori sheet worth) and adjust seasoning.

In a small bowl combine 0.5 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tsp lemon juice and 1 tsp chopped fresh dill (if using). Season with 0.25 tsp salt and 0.125 tsp black pepper. Mix thoroughly, taste and adjust acidity or salt. Chill until ready to serve. Serve a portion alongside the fish for dipping.