Aonori Tempura Fish and Chips with Ponzu Mayo

Method

1. Cut the potatoes into 1 cm thick chips and soak in cold water for 30 minutes to remove starch. Dry them completely.

   Add in this stepMedium potatoes 3

2. Heat the oil to 150°C (medium heat) and give the chips their first fry. Fry this amount in 1 batch(es), 6 min in total, and lift them out before they take on colour.

   Add in this stepOil for deep-frying (for a 24 cm pot) 1½ L

   medium heat

3. Stir the ponzu and a pinch of shichimi into the mayonnaise. Pat the fish dry, cut it into fingers about 3 cm wide and 8 cm long, and salt lightly.

   Add in this stepMayonnaise 3 tbspPonzu 2 tspShichimi togarashi (Japanese seven-spice) ¼ tspCod or pollock fillets (180 g each) 2

4. Mix the beaten egg with the ice water, then add the flour, cornflour and aonori and stir with chopsticks only about 10 times. Some dry flour and lumps are fine. Make the batter right before frying so it stays crisp.

   Add in this stepEgg (beaten; use half for 1 serving) 1Ice water or cold sparkling water 160 mlPlain or cake flour 100 gCornflour 30 gAonori (green seaweed flakes) 2 tsp

5. Dip the fish fingers in the batter and lower them one by one into the oil at 180°C (medium-high heat). Fry 5 to 6 at a time in 2 batch(es), 6 min in total, until the coating is pale golden and the bubbling calms down.

   medium-high heat

6. Raise the oil to 190°C (high heat) and fry the chips again for 3 min until crisp (1 batch(es)). Toss while hot with the salt and the rest of the shichimi, and serve with the fish, ponzu mayo and lemon.

   Add in this stepSalt (for the chips) ½ tspShichimi togarashi (Japanese seven-spice) ¼ tspLemon (wedges) ½

   high heat