recipe for fish and chips
    recipe for fish and chips
    recipe for fish and chips

    This recipe for fish and chips nigiri will revolutionise the seaside favourite

    September 20, 2016

    • Yields: Makes 6


    250 g fresh cod loin, sliced in 6 equal portions approx. 3cm x 1 cm


    2 large baking potatoes

    1 packet Yutaka tempura batter mix

    330 ml water

    3 tbsp Japanese rice vinegar

    Yutaka nori, sliced in thin strips

    Yutaka nigiri sushi maker

    Ice water for tempura batter


    1Make the sushi rice as per the instructions on the pack. After cooling for 30 mins, add rice vinegar and salt and stir through.

    2Place rice in nigiri sushi maker and press down with lid.

    3Open lid, turn over and push out rice block. Repeat. Place formed rice nigiri in fridge for 30 mins to set.

    4Cut potatoes in 2 cm slices and then cut into thin strips, as if you were making toy chips, and put in cold water. Drain.

    5Make tempura batter as instructed on the packet. Coat sliced cod in batter.

    6Fry chips in sunflower oil until golden and drain.

    7Add the coated cod to oil, cook until golden, and drain.

    8Place a piece of cod on top of shaped nigiri sushi rice and secure it around the middle with a thin strip of nori.

    9Serve with a side of chips, tartar, tomato sauce and a lemon slice.


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