Almost Japanese Fish and Chips

Name: Almost Japanese Fish and Chips
Cuisine: France
Ingredients: 12 slices zucchini, cut ¼ inch thick on a slant; unsaturated oil of your choice for deep-frying; 2 small fennel bulbs, sliced into ¼-inch-thick rings, rinsed in cold water, and patted dry; 2 small fennel bulbs, sliced into ¼-inch-thick rings, rinsed in cold water, and patted dry; 6 very large crimini mushroom caps, cut into ¼-inch-thick slices; 1 red bell pepper, cut open flat, seeded, recut lengthwise into strips 1½ inches wide, rinsed, and patted dry; 4 ocean perch fillets, skin on, cut into ¾-inch-wide sticks; ½ cup cake flour; Salt; 1 recipe Tempura-Style Frying Batter; Pepper from the mill

Preparation info

FFR—
4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A variation on the Japanese tempura using Mediterranean vegetables. This dish is not easy to make in larger quantities at home. Preparing this tempura for a la carte service follows the usual rules of preparation for this type of service. You can, if you want, serve with the usual Japanese condiments (see bibliography).

Ingredients

unsaturated oil of your choice for deep-frying
12 slices zucchini, cut ¼ inch thick on a slant
2 small fennel bulbs, sliced into ¼-inch-th

Europe
Asia
France
Japan
Fish course
Pescatarian

Method

Preheat the oil to 370°F. Mix all the vegetables together and dredge in 5 tablespoons of the flour, tapping off any excess. Divide the vegetables into four equal portions.

Toss the fishsticks with 3 more tablespoons of the flour and divide into four portions.

Dip the fr