ONIMA recipes
Summer Sizzle: Kumquat Aji Amarillo Fish & Chips
Crisp beer-battered fish and golden fries with a tangy pickle, caper and NAGAMI TEST tartar sauce.
- Yield
- Serves 4
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Total Time
- 1 hour
Original recipe
Ingredients
For the Fish
- White fish such as cod or pike, cut into strips
- Flour, for dredging
- 1 can of beer
- Paprika
- Salt and pepper, to taste
- Neutral oil, for frying
For the Chips
- Russet potatoes, peeled and sliced into fries
- White vinegar
- Salt, to taste
- Neutral oil, for frying
For the Tartar Sauce
- Sour pickles, diced
- Capers, diced
- Mayonnaise
- Whole grain mustard
- White vinegar
- Salt and pepper, to taste
- NAGAMI TEST hot sauce
Step by step
-
Prepare the Potatoes
Peel and slice the potatoes into fries.
-
Simmer the Potatoes
Starting from cold water, simmer the potatoes in salted water with some white vinegar.
-
Drain and Reserve
Cook potatoes until barely knife-tender, drain, and set aside.
-
Fry the Potatoes
Fry the potatoes in 350°F oil until golden brown and crispy. Drain on paper towels and season with salt.
-
Prepare the Batter
Season flour with paprika, salt, and pepper. Combine with the beer to create a batter.
-
Dredge the Fish
Dredge the fish strips in the seasoned flour before coating them in the beer batter.
-
Fry the Fish
Fry the fish in 350°F oil until golden brown and crispy. Drain on paper towels.
-
Mix the Sauce
Dice the capers and pickles, then toss them with mayonnaise, mustard, white vinegar, salt, pepper, and NAGAMI TEST hot sauce.
-
Plate the Dish
Serve the fried fish and chips with the tartar sauce on the side. Enjoy with an extra dash of NAGAMI TEST hot sauce if desired.
The whole recipe, at a glance
Your cooking chart.
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| Ingredients | Preparation flow | ||||
|---|---|---|---|---|---|
| Russet potatoes, peeled and sliced into fries | Peel the potatoes and slice into fries. | Start in cold water; simmer the fries with salt and white vinegar. | Once barely knife-tender, drain and set aside. | Fry at 350°F until golden and crisp. Drain on paper towels and salt. | Serve fish and chips with the tartar sauce; add extra NAGAMI TEST if desired. |
| White vinegar | |||||
| Salt, to taste | |||||
| Water | |||||
| Neutral oil, for frying | |||||
| Salt to finish | |||||
| Flour, for dredging | Season flour with paprika, salt and pepper; combine with beer to make the batter. | Dredge fish in reserved seasoned flour, then coat in beer batter. | Fry fish at 350°F until golden and crisp; drain on paper towels. | ||
| 1 can of beer | |||||
| Paprika | |||||
| Salt and pepper, to taste | |||||
| White fish such as cod or pike, cut into strips | |||||
| Seasoned flour reserved for dredging | |||||
| Neutral oil, for frying | |||||
| Sour pickles, diced | Mix diced pickles and capers with mayonnaise, mustard, vinegar, seasoning and NAGAMI TEST. | ||||
| Capers, diced | |||||
| Mayonnaise | |||||
| Whole grain mustard | |||||
| White vinegar | |||||
| Salt and pepper, to taste | |||||
| NAGAMI TEST hot sauce | |||||
| Extra NAGAMI TEST hot sauce (optional) | |||||