Asian Infusion Fish and Chips

Fall is officially here. This time of year marks the craze that is back to school and pre-holiday buzz. Dinner time calls for something quick and easy, but also cozy! Below is a tip for “kikk”-ing up the flavor of some quick food favorites that you can prepare at home:

Deep-fried: Deep-frying is a global favorite—in Brazil you’ll find the black-eyed pea fritters called acarajé); while panisses (chickpea flour “french-fries”) are a favorite in the South of France. In Naples, street stands called friggitorie specialize in deep-frying everything from potatoes to zeppole. And let’s not forget England’s fish n’ chips, best eaten hot from the fryer with a splash of malt vinegar.

Bring the warmth of a cozy pub to your home by mastering fish n’ chips tonight!

Asian Infusion Fish and Chips

Ingredients (24 servings)

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)

Instructions

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)

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