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Spicy Fish and Chips with a Dim Sum dipping sauce to be served with The Beer To Dine For

11 September 2006

Ingredients
450g cod
55g plain flour

1 tsp chilli powder
2 medium sized potatoes washed (keep the skin on)
Thai dipping sauce:
1 tbsp light soy sauce
1 tbsp white-wine vinegar or rice vinegar
3 tbsp mirin
1/4 tsp grated ginger root (optional)

Method
Pour the rice flour and the chilli powder into a medium bowl
Slowly whisk in the soda water until a light, pancake batter is formed
Prepare a 165°C fryer
Dip the fish in batter and fry until golden brown
Remove and season with salt and let drain on paper towels
Slice the potatoes 1/4 inch thick and fry until golden
Remove, season with salt and let drain
For the Dipping sauce:
Mix all the ingredients into a bowl
Serve in small ramekins

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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