Japanese-Style Fish and Chips

with roasted sweet potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat, Soy

Calories Conscious
A note about serious food allergies

The United Kingdom isn't the only island nation with stake in the fish and chips game. Japan, too, brings that crisp crunch surrounding soft fish with a hearty side of taters. Here, we have light cod, flaky and perfect, and fries made from sweet potatoes. Complimenting the fish is a sauce combining teriyaki and ginger, a perfect touch of the Land of the Rising Sun.

In Your Box (serves 2)

  • 14 oz. Sweet Potato
  • 1 Tbsp. Chopped Ginger
  • 2 Green Onions
  • 1 Lime
  • Info
    2 fl. oz. Teriyaki Glaze
  • 6 fl. oz. Canola Oil
  • Info
    12 oz. Cod
  • Info
    ½ cup Tempura Mix
  • Nutrition (per serving)

  • Calories
    509
  • Carbohydrates
    64g
  • Fat
    18g
  • Protein
    27g
  • Sodium
    1670mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Sweet Potato
    1

    Roast the Sweet Potato

    Slice sweet potato into ¼" thick wedges. Place sweet potato on prepared baking sheet and add half the ginger (reserve remaining for sauce), 2 tsp. olive oil, and a pinch of salt and pepper. Massage ginger-oil into sweet potatoes and spread into a single layer. Roast 10 minutes, flip potatoes, then roast until tender and browned, 8-10 minutes. While sweet potatoes roast, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim green onions and mince white portions of green onion. Slice green portions thinly on an angle. Zest and halve lime. Quarter one half and juice remaining half.

  • Step 3 - Make the Sauce
    3

    Make the Sauce

    In a mixing bowl, combine teriyaki glaze, remaining ginger, and white portions of green onions. Set aside for flavors to marry.

  • Step 4 - Prepare Cod and Tempura Mix
    4

    Prepare Cod and Tempura Mix

    Place canola oil in a medium non-stick pan over medium heat. Pat cod fillets dry. In another mixing bowl, place tempura mix. Add cod fillets to tempura mix, cover completely, and remove, shaking off excess. Add ½ cup cold water to bowl with tempura and whisk until tempura mix is the consistency of a watery pancake batter. If necessary, add additional water 1 Tbsp. at a time to adjust consistency.

  • Step 5 - Cook the Fish
    5

    Cook the Fish

    Line a plate with a paper towel. Test oil temperature by adding a drop of batter to it. Watch 2-3 minutes. It should briskly bubble. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Coat cod fillets in tempura batter. Lift cod, allow excess batter to drip off, and carefully place cod in hot oil. Cook until browned, 3-4 minutes. Flip, and cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes. Transfer fish to towel-lined plate.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place sweet potatoes on a plate. Garnish potatoes with green portions of green onions, 1 tsp. lime juice, and half the lime zest. Lean fish against sweet potatoes. Dollop sauce onto fish or serve on the side. Garnish plate with lime wedges.