Recipe courtesy of Antonia Lofaso
Black Squid Ink Tempura Fish and Chips
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- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
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
Tempura Batter:
Tartar Sauce:
Fish and Chips:
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Directions
Special equipment:
a mandoline; a deep-frying thermometer- 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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