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K-FISH & CHIPS

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 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. 

Cooking Method ,
Cuisine
Courses , , ,
Difficulty Beginner
Servings 3
Dietary Pescetarian
Description

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
  • 1 cup Cornstarch
  • 1/3 cup Flour
  • 1 Egg
  • 1/2 cup Water
    • Red Pepper Aioli Dipping Sauce
  • 2 tbsp Mayonaise
  • 1 tbsp Red Pepper Paste
  • 1 pinch White Ground Pepper
  • 1/2 cup Chopped Scalions
  • 1 tsp Sesame Oil
  • Sesame Seeds For Topping
    • Fish Batter
  • 1 lb Yellowtail (Japanese amberjack) ((cut bite size and deboned))
  • 6 Perilla Leaves
  • 1/2 cup Potato Flour
  • 2 Eggs (Beaten)
  • 2 cup Korean Bread Crumbs
  • Cooking Oil (For Frying)
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. 
  2. 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. 
  3. Aioli Dipping Sauce
    • Mix ingredients until smooth. Season to taste. 
Keywords: K-Seafood, Korea, Seafood, Asian
Read it online: https://maricelskitchen.com/recipe/k-fish-chips/