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.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.