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Asian-style fish and sesame-salt chips

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 x 200g skinless salmon fillets, pin-boned, cut into 1.5cm-thick strips
  • 1/3 cup (80ml) soy sauce
  • 1 cup (150g) plain flour, sifted
  • 330ml bottle Japanese beer (we used Asahi)
  • 2 teaspoons chilli flakes
  • 1/4 cup coriander leaves, finely chopped, plus extra leaves to serve
  • 1 tablespoon black sesame seeds, toasted
  • 1 tablespoon white sesame seeds, toasted
  • Sunflower oil, to deep-fry
  • 750g packet shop-bought frozen chips
  • 2 tablespoons rice wine vinegar


  • 1
    Place salmon in a bowl with 2 tablespoons soy sauce and toss to combine, then set aside to marinate while you prepare the batter.
  • 2
    Place the flour in a bowl. Whisk in the beer and stir in the chilli flakes and chopped coriander. Stand for 10 minutes.
  • 3
    In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.
  • 4
    Half-fill a large saucepan with sunflower oil and heat to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough).
  • 5
    Pat the salmon dry on paper towel. In batches, dip the salmon in the batter, allowing excess to drip back into bowl, and deep-fry for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.
  • 6
    Deep-fry the chips according to the packet instructions. Drain on paper towel, then toss with the sesame salt.
  • 7
    Mix vinegar and remaining 2 tablespoons soy sauce in a small bowl. Serve fish and chips with dipping sauce and extra coriander.

Source: taste.com.au


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