Photo: Louis Hansel
Tempura cod with Japanese sweet potato wedges
19 ingredients
30 min + 1 hr
Serves 4
openrecipes
A witty take on that great British favourite, fish and chips, inspired by the cuisine of Japan. You could substitute the cod for other firm, white fish.
Estimated Nutrition (whole recipe, rough)
1035
Calories
44g
Protein
33g
Fat
134g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Daikon | not in our table | 0 |
| Yuzu | not in our table | 0 |
| Water | not in our table | 0 |
| Black Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ small daikon
- 175ml/6fl oz good-quality mayonnaise
- 100g/3½oz pickled ginger
- 1 tsp dried ginger
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp pure yuzu juice
- ½ tbsp umeboshi juice
- 3 tbsp rice vinegar
- 2 tsp dashi powder or 4 tsp dashi concentrate
- , for deep-frying vegetable oil
- 375g/13oz plain flour
- 500ml/18fl oz sparkling water
- 2 medium free-range eggs
- 750g/1lb 10oz skinless cod
- 3 large purple Japanese sweet potatoes
- 1 tbsp black sesame seeds
- 1 tbsp sea salt
- ½ small daikon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes