Best Asian Style Fish Chips Recipes

Fish and Chips with Chinese Black Vinegar Aioli image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 19

Canola oil, for frying
1 large taro, peeled, julienned (French fries), soaking in ice water
2 sweet potatoes, peeled, julienned (French fries), soaking in ice water
2 large baking potatoes, like russets, julienned (French fries), soaking in ice water
2 cups rice flour
1/2 teaspoon ground white pepper
1 teaspoon sesame seed oil
2 tablespoons white sesame seeds
2 bottles very cold English Bitter
2 pounds cod fillet, cut into long 2-3 ounce pieces
Fleur de sel, for seasoning
2 egg yolks*
1/2 tablespoon minced garlic
2 cups canola oil
1/4 cup Chinese vinegar
1/4 cup balsamic vinegar
Salt and black pepper, to taste
1/4 cup chopped chives, save a little for garnish
Seasoned salt (3 parts salt, 1 part ground toasted cumin, 1 part ground toasted coriander, 1/2 part ground Thai bird chiles)

Steps:

Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees. First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan. Drain on paper towels and set aside. In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds. Slowly add the beer while whisking. The batter should resemble pancake batter. Dip each piece of fish in the batter and gently drop in the fryer. Fry until golden brown, about 4 to 5 minutes. Take out with spider or tongs and drain on paper towels. Immediately season with fleur de sel. Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes. Drain on paper towels and season with seasoned salt.
In a food processor, add the yolks and garlic and puree at high speed. Slowly drizzle in the oil until in comes together (emulsifies). Then add the oil a little quicker until you have a thick mayonnaise. Add the 2 vinegars and season. The aioli will be much lighter and thinner once the vinegars are added. Fold in the chives.
Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries. Top off with fish and serve the aioli on the side in a small decorative dish. Garnish with chives.
Beverage: Very cold English Bitter

Asian Baked Fish and Chips image

Provided by hello

Time 30m

Yield 3 serving(s)

Number Of Ingredients 16

500 g cod or 500 g haddock fillets, cut into serving pieces
500 g potatoes, cut into wedges
100 g desiccated coconut
15 g fresh coriander, roughly chopped (cilantro)
1 1/2 tablespoons black pepper, freshly cracked
1/4 teaspoon salt
1/4 teaspoon turmeric powder
15 ml olive oil
15 ml lemon juice
125 ml sunflower oil
1 teaspoon cider vinegar
1/2 g salt
15 g Dijon mustard
8 g flax seed meal
30 ml water
30 ml sriracha sauce

Steps:

For the Sriracha Mayo - makes 1 cup prepared mayonnaise.
Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
Add the mustard and cider vinegar. Whisk to combine.
In a thin steady stream, gradually whisk in the sunflower oil.
Fold in sriracha.
Season with salt and pepper.
For the Fish and Chips.
Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
Mix lemon juice and turmeric powder in a small bowl.
In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.
Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.
Lay fish fillets and potatoes on a lightly oiled baking sheet.
Bake for 15-20 minutes at 220C/430°F.