Crispy Fish and Chip Sushi Roll with Tartar Sauce / Sesame Slaw / Potato Crumble

Name: Crispy Fish and Chip Sushi Roll with Tartar Sauce / Sesame Slaw / Potato Crumble
Yield: Serves 4 to 6
Ingredients: ¼ tsp (1 mL) salt; ¼ tsp (1 mL) dried dill; ¼ tsp (1 mL) pepper; 2 Tbsp (30 mL) mayonnaise; 2 tsp (10 mL) sesame seeds; ¼ tsp (1 mL) sesame oil; ¼ tsp (1 mL) sugar; ¼ tsp (1 mL) rice wine vinegar; 4 nori sheets; Sweet soy sauce, for serving; ⅓ cup (80 mL) mayonnaise; 1 Tbsp (15 mL) minced shallots; 2 Tbsp (30 mL) minced dill pickles; 1 Tbsp (15 mL) finely chopped capers; ½ tsp (2.5 mL) minced garlic; ½ tsp (2.5 mL) lemon juice; 6 cups (1.5 L) vegetable oil; 8 oz (230 g) cod, cut into thin strips; Pepper, to taste; Salt, to taste; 1 cup (250 mL) all-purpose flour + extra for dusting fish; 3 Tbsp (45 mL) sugar; 1½ Tbsp (22 mL) salt; 3 cups (750 mL) uncooked sushi rice; ⅔ cup (160 mL) rice wine vinegar; 1 cup (250 mL) shredded green cabbage; 1 cup (250 mL) shredded red cabbage; Pea shoots; Pickled ginger; 1½ cups (375 mL) water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

I love a good classic plate of fish and chips—I mean, what’s not to like? Sweet fish wrapped in a light and crunchy beer batter, served with crispy fries and a sharp tartar sauce. This new twist on an old classic respects everything you love about the classic, but serves it up with a modern look, and adds some sticky rice to bring it all together.

These are so beautiful on their own, they don’t need a lot of fancy plating. Serve on a simple flat white plate with drizzles of sauce fo

Ingredients

Starter
Fish course
Pescatarian

Ingredients

Method