Asian Style Fish And Chips Tempura Salmon with Baked Japanese Sweet Potato Fries

Step 1

Make the Honey Ginger Soy Dipping Sauce First:

Step 3

Combine everything except the green onion in a medium bowl, whisking well to combine. Set aside.

Step 5

Preheat oven to 400 Deg F ( 375 if using convection)

Step 7

Set a stockpot or dutch oven on a stove and fill with high heat oil such as peanut or organic/Non-GMO canola oil and heat to 370-375 Deg F. Use a candy or high heat thermometer to measure the heat of the oil so it maintains the same heat throughout cooking. It will take a while to come to frying temperature so you can prep the rest of the ingredients in the mean time.

Step 9

Prep  and bake the Sweet Potatoes:

Step 11

Peel and cut the sweet potatoes into long thin strips

Step 13

Place in a bowl and season with salt and pepper, then sprinkle with a few teaspoons of the starch. Shake off excess. Drizzle olive or coconut oil on a sheet pan then place the fries on the pan in a row, being careful to keep a little space between each. You may need to do this on several sheet pans to accommodate all the fries if making 6 sweet potatoes worth of fries. Drizzle with a little more oil and season again with salt. Bake for 20-25 minutes, flipping each piece over halfway through. You can err on the side of slightly undercooked and leave in the oven with the heat turned to 200 Deg F if the fries are going to be done before the salmon is finished frying. This keeps them warm and crisp until ready to serve. Keep an eye on them so they don’t burn.

Step 15

While the potatoes are baking fry the salmon. Cut each filet into 4-6 strips about 2 1/2-3” long. Season with salt then lightly dredge in plain flour, shake of excess.

Step 17

Make the Tempura Batter and Fry the Salmon:

Step 19

Pour the tempura batter mix ( or tempura batter from scratch - see notes) into a bowl and add in the cold beer. Mixing until beer is well incorporated but bater is still lumpy. Working with one piece at a time, dip the salmon into the tempura batter coating it well then slowly lower into the hot oil. Repeat with 2-3 more pieces of salmon. Fry for 2-4  minutes, until the batter has puffed and turned golden,  then remove with a slotted spoon, preferably stainless steel or heat proof metal, and place salmon on a paper towel lined plate. Repeat with remaining salmon. Serve as soon as the last piece is done frying

Step 21

When ready to serve pour some of the dipping sauce into a small bowl or ramekin. Place 3-4 pieces of tempura salmon on a plate and a small handful of the fries. Pour a few drops of soy sauce or shoyu over the fries, drizzle some of the mayo and top with the nori strips and a few black sesame seeds.  Top the dipping sauce with some of the sliced green onion as well as the salmon. Serve with more cold Japanese beer such as Kirin or Asahi.