Fried Pollock with Salt & Shiragiku Chips Recipe

Time
30 mins

Celebrate all things Japanese this Summer alongside the Tokyo games, with this delicious twist on a street food classic.

Core ingredients

  • 4 Fillets of Pollock, weighing 20g each
  • 20g Trout Eggs
  • 1 large Desiree Potato
  • Sour Cream

Shiragiku condiment

Fish dredge

  • 50g Cornflour
  • 50g Rice Flour
  • 5g Salt

Fish batter

  • 50g Cornflour
  • 50g Rice Flour
  • 80ml Sparkling Water

For the chips

  1. Peel Desiree potato, and cut into matchsticks, using a mandoline.
  2. Wash in several changes of water to remove excess starch, then deep fry at 170° in rapeseed oil until golden and crisp. Shake to remove excess oil, then toss with fine sea salt.

For the fish

  1. Gently roll the fillets in the dredge, then shake off any excess.
  2. Mix the batter and submerge the dredged fish in it.
  3. Immediately deep fry in rapeseed oil heated to 180°, turning once, and gently basting in hot oil. Fry for 1 minute on each side.
  4. Remove the fish from the oil and roll over a paper towel to remove any excess oil.
  5. Pipe a stripe of sour cream over the skin side of the fish.

For the Shiragiku condiment

  1. Mix the listed ingredients together until the salt and sugar dissolve.
  2. Strain, and transfer to an atomizer bottle. In a small cup, dress the trout eggs in several sprays of the Shiragiku condiment.
  3. Spoon 5g of the eggs over each fillet, on top of the sour cream.
  4. Gently place a pile of the fried chips on top of the eggs, and spray with further condiment to accent the chips with the complex vinegar flavours of Shiragiku.

Ingredients

Core ingredients

  • 4 Fillets of Pollock, weighing 20g each
  • 20g Trout Eggs
  • 1 large Desiree Potato
  • Sour Cream

Shiragiku condiment

Fish dredge

  • 50g Cornflour
  • 50g Rice Flour
  • 5g Salt

Fish batter

  • 50g Cornflour
  • 50g Rice Flour
  • 80ml Sparkling Water

Method

For the chips

  1. Peel Desiree potato, and cut into matchsticks, using a mandoline.
  2. Wash in several changes of water to remove excess starch, then deep fry at 170° in rapeseed oil until golden and crisp. Shake to remove excess oil, then toss with fine sea salt.

For the fish

  1. Gently roll the fillets in the dredge, then shake off any excess.
  2. Mix the batter and submerge the dredged fish in it.
  3. Immediately deep fry in rapeseed oil heated to 180°, turning once, and gently basting in hot oil. Fry for 1 minute on each side.
  4. Remove the fish from the oil and roll over a paper towel to remove any excess oil.
  5. Pipe a stripe of sour cream over the skin side of the fish.

For the Shiragiku condiment

  1. Mix the listed ingredients together until the salt and sugar dissolve.
  2. Strain, and transfer to an atomizer bottle. In a small cup, dress the trout eggs in several sprays of the Shiragiku condiment.
  3. Spoon 5g of the eggs over each fillet, on top of the sour cream.
  4. Gently place a pile of the fried chips on top of the eggs, and spray with further condiment to accent the chips with the complex vinegar flavours of Shiragiku.