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Asian Fusion Fish and Chips

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

9 pounds cod or other white fish, cut into 2-ounce strips
4 1/2 cups Kikkoman Lime Ponzu, plus extra for serving
12 cups Kikkoman Tempura Batter Mix, plus extra for dredging
6 pounds frozen steak fries
Vegetable oil for deep frying
Toasted sesame seed, as needed
Nori seaweed strips, as needed
Tartar Sauce (recipe below)

directions

Marinate fish in ponzu 20 minutes; drain and pat dry. Mix tempura batter mix with 12 cups ice water.

For each serving, to order, dredge 3 pieces fish in dry tempura batter mix, patting off excess. Dip fish in prepared tempura batter to coat completely; deep-fry in hot (350°F) oil until golden brown. Deep-fry 4 ounces steak fries in hot oil until golden brown. Arrange fish and fries in newspaper or parchment paper cone; sprinkle with sesame seed and nori strips. Serve with tartar sauce and ponzu sauce on the side.

To make Tartar Sauce, mix together 4 cups mayonnaise; 1/2 cup each roughly chopped capers, roughly chopped cornichons and diced red onion; 1/4 cup chopped cilantro and 3 tablespoons Kikkoman Lime Ponzu. (Yield: 6 cups)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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