This is a new take on traditional “Fish & Chips” – We will use Bang-Oh (방어) as it is called in Korea, in english we call it Yellowtail or Japanese amberjack. Amberjack has pale pink flesh with firm large flakes and sweet flavor. The Yellowtail we are using is K-Fish Certified form the waters off the coast of Korea – and we purchased it at H-Mart – right here in New Jersey.
Instead of Traditional Chips – or Fries, we will fry Perilla Leaves for our Chips. They are also called Sesame Leaves. If you go to your local H-Mart, ask for Sesame Leaves. It is in the mint family and has a licorice taste. It is very pleasing taste not strong. This will off set our Fried FIsh very well.
K-FISH & CHIPS
This is a new take on traditional “Fish & Chips” - We will use Bang-Oh (방어) as it is called in Korea, in English we call it Yellowtail or Japanese amberjack. Amberjack has pale pink flesh with firm large flakes and sweet flavor. The Yellowtail we are using is K-Fish Certified from the waters off the coast of Korea - and we purchased it at H-Mart - right here in New Jersey.
Instead of Traditional Chips - or Fries, we will fry Perilla Leaves for our Chips. They are also called Sesame Leaves. If you go to your local H-Mart, ask for Sesame Leaves. It is in the mint family and has a licorice taste. It has a very pleasing taste, not strong. This will offset our Fried FIsh very well
Ingredients for Fish Batter, Perilla Batter, and Red Pepper Aioli
Batter for Perilla Leaves
Red Pepper Aioli Dipping Sauce
Fish Batter
Instructions
Batter For Fish
-
- Dredge Fish in potato flour first, then egg, then bread crumbs.
- Heat Oil to 350 degrees. Fry Until Golden Brown.
- Set aside, put on paper or rack to cool some.
-
Batter for Perilla Leaves
- Mix all ingredients until smooth.
- Dredge the Perilla leaves first in Potato Flour, then the batter mixture.
- Fry until the leaves become crispy.
-
Aioli Dipping Sauce
- Mix ingredients until smooth. Season to taste.
