Quick fish and chips with rainbow wasabi slaw
summary
Fish and chips: a comfort food classic. But ever thought of pairing it with a vibrant rainbow wasabi slaw? Enter the Quick fish and chips with rainbow wasabi slaw recipe. It’s not just a mouthful to say but a delightful bite to eat. This dish is perfect for those who want a twist to the traditional. Dive in to discover how to make this modern take on a beloved favorite.
Ingredients
- White fish fillets (like cod or haddock): 2 pieces (about 6 oz each) [170g each]
- Potatoes (preferably Russet): 2 large [approximately 450g total]
- Salt: 1 tsp [5 ml]
- Black pepper: 1/2 tsp [2.5 ml]
- Flour (all-purpose): 1 cup [240 ml]
- Baking soda: 1/2 tsp [2.5 ml]
- Cold sparkling water: 1 cup [240 ml]
- Vegetable oil for frying: enough to submerge fish
For the Rainbow Wasabi Slaw:
- Cabbage (red and green): 1 cup each, shredded [240 ml each]
- Carrots: 2, grated
- Radish: 4, thinly sliced
- Green onions: 2, chopped
- Wasabi paste: 1 tbsp [15 ml]
- Greek yogurt: 3/4 cup [180 ml]
- Lime: juice of 1
- Sugar: 1 tsp [5 ml]
- Salt to taste
Prep & Cook Time
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total: 35 minutes
Serves 2
Nutritional Facts (Per Serving)
- Calories: 560 kcal
- Protein: 32g
- Carbs: 65g
- Dietary Fiber: 5g
- Sugars: 8g
- Fat: 20g
- Saturated Fat: 3g
- Sodium: 600mg
Instructions
- Begin with the slaw. In a mixing bowl, combine red and green cabbage, carrots, radishes, and green onions.
- In another bowl, whisk together wasabi paste, Greek yogurt, lime juice, sugar, and salt until smooth. Adjust seasoning as necessary.
- Pour the dressing over the veggies and toss until well combined. Refrigerate until ready to serve.
- For the fish batter, sift flour, baking soda, salt, and pepper into a large bowl.
- Slowly add cold sparkling water to the dry mixture, whisking constantly, until you get a smooth and thick consistency.
- Cut potatoes into thin strips or wedges and set aside.
- Heat oil in a deep frying pan or fryer until it reaches 375°F (190°C).
- Dredge fish fillets in the batter ensuring they’re well coated.
- Carefully place the coated fish in hot oil. Fry for 4-5 minutes on each side or until golden brown and crispy.
- Remove and drain on paper towels.
- Fry the potato chips in batches until golden and crisp. Drain on paper towels and season immediately with salt.
Tips for the best Quick fish and chips with rainbow wasabi slaw
- For extra crispy fish, make sure your oil is at the correct temperature. Use a thermometer if needed.
- Avoid overcrowding the pan when frying as this will drop the oil temperature and result in soggy fish and chips.
- If you prefer a spicier slaw, feel free to add more wasabi paste.
- Always use cold sparkling water for the batter; this ensures a lighter, crispier coat.
Serving and eating Quick fish and chips with rainbow wasabi slaw
- Lay out your crispy fish and chips on a plate.
- Serve with a generous helping of the rainbow wasabi slaw on the side.
- Perfect with a squeeze of fresh lemon or malt vinegar. For an added kick, try a drizzle of wasabi mayo!
- Pair with a refreshing cucumber salad or some steamed greens for a balanced meal.
By blending traditional with modern, this Quick fish and chips with rainbow wasabi slaw recipe provides a novel experience. On behalf of AH7, we encourage you to explore flavors and challenge the status quo. Go on, let your tastebuds dance to this contemporary rhythm!
QUICK FISH AND CHIPS WITH RAINBOW WASABI SLAW
Fish and chips: a comfort food classic. But ever thought of pairing it with a vibrant rainbow wasabi slaw? Enter the Quick fish and chips with rainbow wasabi slaw recipe. It’s not just a mouthful to say but a delightful bite to eat. This dish is perfect for those who want a twist to the traditional. Dive in to discover how to make this modern take on a beloved favorite.
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Nutritions
Nutrition Facts
QUICK FISH AND CHIPS WITH RAINBOW WASABI SLAW
Amount per Serving
Calories
560
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Sodium
600
mg
26
%
Carbohydrates
65
g
22
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- White fish fillets like cod or haddock: 2 pieces (about 6 oz each) [170g each]
- Potatoes preferably Russet: 2 large [approximately 450g total]
- Salt: 1 tsp [5 ml]
- Black pepper: 1/2 tsp [2.5 ml]
- Flour all-purpose: 1 cup [240 ml]
- Baking soda: 1/2 tsp [2.5 ml]
- Cold sparkling water: 1 cup [240 ml]
- Vegetable oil for frying: enough to submerge fish
For the Rainbow Wasabi Slaw:
- Cabbage red and green: 1 cup each, shredded [240 ml each]
- Carrots: 2 grated
- Radish: 4 thinly sliced
- Green onions: 2 chopped
- Wasabi paste: 1 tbsp [15 ml]
- Greek yogurt: 3/4 cup [180 ml]
- Lime: juice of 1
- Sugar: 1 tsp [5 ml]
- Salt to taste
Instructions
- Begin with the slaw. In a mixing bowl, combine red and green cabbage, carrots, radishes, and green onions.
- In another bowl, whisk together wasabi paste, Greek yogurt, lime juice, sugar, and salt until smooth. Adjust seasoning as necessary.
- Pour the dressing over the veggies and toss until well combined. Refrigerate until ready to serve.
- For the fish batter, sift flour, baking soda, salt, and pepper into a large bowl.
- Slowly add cold sparkling water to the dry mixture, whisking constantly, until you get a smooth and thick consistency.
- Cut potatoes into thin strips or wedges and set aside.
- Heat oil in a deep frying pan or fryer until it reaches 375°F (190°C).
- Dredge fish fillets in the batter ensuring they’re well coated.
- Carefully place the coated fish in hot oil. Fry for 4-5 minutes on each side or until golden brown and crispy.
- Remove and drain on paper towels.
- Fry the potato chips in batches until golden and crisp. Drain on paper towels and season immediately with salt.
Notes
TIPS For extra crispy fish, make sure your oil is at the correct temperature. Use a thermometer if needed. Avoid overcrowding the pan when frying as this will drop the oil temperature and result in soggy fish and chips. If you prefer a spicier slaw, feel free to add more wasabi paste. Always use cold sparkling water for the batter; this ensures a lighter, crispier coat. SERVING SUGGESTIONS Lay out your crispy fish and chips on a plate. Serve with a generous helping of the rainbow wasabi slaw on the side. Perfect with a squeeze of fresh lemon or malt vinegar. For an added kick, try a drizzle of wasabi mayo! Pair with a refreshing cucumber salad or some steamed greens for a balanced meal.
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