BLACK SQUID INK TEMPURA FISH AND CHIPS

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Black Squid Ink Tempura Fish and Chips image

The fish and chips was inspired by a dish I do at Scopa, my restaurant in Venice. Using the squid ink in the batter creates a double flavor of the sea.

Provided by Antonia Lofaso

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup rice flour
1 tablespoon baking powder
1 tablespoon kosher salt
6 tablespoons squid ink
Soda water, as needed
1 cup mayonnaise, such as Hellmann's
2 tablespoons chopped cornichons
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh tarragon
Juice of 1/2 lemon
8 cups peanut oil
4 black radishes, sliced 1/8 inch thick on a mandoline
Kosher salt
Four 4-ounce pieces ling cod
Chopped chives and fresh dill, for garnish

Steps:

  • For the tempura batter: Mix together the all-purpose flour cornstarch rice flour, baking powder and salt in a bowl. Mix in the squid ink and add soda water to the desired consistency.
  • For the tartar sauce: Mix together the mayonnaise, cornichons, chives, dill, tarragon and lemon juice in a bowl.
  • For the fish and chips: Heat the peanut oil in a fryer or large heavy-bottomed saucepan to 325 degrees F.
  • Fry the black radish slices, turning them with a slotted spoon, until crisp, about 4 minutes. Remove to a paper towel and season with salt.
  • Bring the peanut oil up to 350 degrees F.
  • In batches, dip the cod into the tempura batter. Add to the hot oil and fry, flipping occasionally with a slotted spoon, until the fish is cooked through and the batter is crisp, about 6 minutes. Remove, drain on a towel and season with salt.
  • Serve with the tartar sauce and black radish chips on a large platter. Garnish the platter with chopped chives and fresh dill.

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