Fusion fish and chips

Peter Gordon gives this much-loved English favourite a delicious new twist
By Peter Gordon
Fusion fish and chips
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • sunflower oil, for deep-frying
  • 1/2 sweet potatoes, thinly sliced into discs
  • 2 fillets john dory
  • 1 handfuls monks beard

For the beer batter

  • 230 g flour
  • 170 g cornflour
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 1 tbsp baking powder
  • 230 ml lager

For the dipping sauce

  • 4cm-square mooli (white radish)
  • 2 cm knob of ginger, finely grated
  • 1/2 lemon, juice only
  • 50 ml soy sauce
  • 20 ml mirin

Tips and Suggestions

also known as goats beard and Johnny-go-to-bed-at-noon, monks beard is a type of thin, leafy chicory, mostly grown in Tuscany.

Mooli, also known as daikon, is a long white Japanese vegetable of the radish family. It has a mild peppery flavour, similar to watercress, and is available in larger supermarkets and in Asian stores.


1. Heat a pan of sunflower oil for deep frying.

2. For the beer batter: mix together the flour, cornflour, paprika, salt, sugar, baking powder and lager in a bowl, whisking all the time to prevent too many lumps forming.

3. Drop the slices of sweet potato in the batter and mix so that they are completely covered. Shake off any excess batter and carefully drop into the hot oil. Cook until tender and golden on both sides (about 2 minutes). Once they are cooked, remove from the oil and drain on kitchen paper.

4. Coat the fish in the batter and cook in the oil for 1- 1½ minutes be careful not to overcook. Once they are cooked remove from the oil and drain again on kitchen paper.

5. Dip the monks beard in the batter and cook in the pan of hot oil for 30 seconds. Drain on kitchen paper.

6. For the dipping sauce: mix all the ingredients together.

7. Serve the dipping sauce in a little bowl with the fish and chips arranged around it.

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