- 2 x 200g skinless salmon fillets, pin-boned, cut into 1.5cm-thick strips
- 1/3 cup (80ml) soy sauce
- 1 cup (150g) plain flour, sifted
- 330ml bottle Japanese beer (we used Asahi)
- 2 teaspoons chilli flakes
- ¼ cup coriander leaves, finely chopped, plus extra leaves to serve
- 1 tablespoon black sesame seeds, toasted
- 1 tablespoon white sesame seeds, toasted
- Sunflower oil, to deep-fry
- 750g packet shop-bought frozen chips
- 2 tablespoons rice wine vinegar
- Step 1 – Place salmon in a bowl with 2 tablespoons soy sauce and toss to combine, then set aside to marinate while you prepare the batter.
- Step 2 – Place the flour in a bowl. Whisk in the beer and stir in the chilli flakes and chopped coriander. Stand for 10 minutes.
- Step 3 – In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.
- Step 4 – Half-fill a large saucepan with sunflower oil and heat to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough).
- Step 5 – Pat the salmon dry on paper towel. In batches, dip the salmon in the batter, allowing excess to drip back into bowl, and deep-fry for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.
- Step 6 – Deep-fry the chips according to the packet instructions. Drain on paper towel, then toss with the sesame salt.
- Step 7 – Mix vinegar and remaining 2 tablespoons soy sauce in a small bowl. Serve fish and chips with dipping sauce and extra coriander.