📖 Instructions

1. First things first, prep your fish. Pat those fillets dry – super important for a nice crispy crust. Then, cut them into bite-sized pieces, about 1-1.5 inches thick. Don't worry about being perfect, my friend; rustic is good!
2. Next up, the batter. In a large bowl, whisk together the tempura flour (or your flour-cornstarch mix) and ice-cold water. Don't overmix – a few lumps are totally fine. The key here is ice-cold water, which helps create that super-light, crispy texture.
3. Now, for the frying extravaganza! Heat about 2 inches of oil in your large skillet or deep fryer to 350°F (175°C). Use a thermometer to be sure; you don't wanna burn those lovely fish! Trust me on this one.
4. Gently dip each fish piece into the batter and let any excess drip off. Then, carefully place them in the hot oil, making sure not to overcrowd the pan. This is important, or else the tempura won't crisp up nicely! If you need to fry in batches, go for it!
5. Fry for 2-3 minutes per side until they are golden brown and cooked through. Use tongs to flip and remove them, then set them on a plate lined with paper towels to drain off the excess oil.
6. Once that's done, pat those beautiful fish pieces gently with the paper towels. This helps to remove any extra oil that might make it soggy. Then, it's time to plate your masterpiece!
7. For the chips (fries): Cut the potatoes into your favorite fry shapes. You can do classic fries, wedges, or even those fancy shoestring fries if you are feeling fancy! I like to cut them in wedges for a hearty crunch.
8. Rinse the cut potatoes in cold water until the water runs clear. This removes some of the starch and prevents them from sticking together.
9. Dry the potatoes thoroughly with a clean kitchen towel. This helps get a crispy fry.
10. Preheat your oven to 400°F (200°C). Toss your potatoes with olive oil, salt, and pepper, making sure they’re evenly coated. You can add your other favorite spices here too!
11. Spread your potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until the chips are golden brown and crispy. Keep an eye on them, since ovens can vary!
12. Now for the grand finale – assemble your Japanese-style fish and chips! Arrange the tempura fish and crispy chips on plates. I always add a couple of wedges of lemon and some fresh herbs, like parsley or chives. This completes the overall look, and it's super refreshing!
13. Serve immediately with your choice of dipping sauce (I really like tartar sauce!) and enjoy your incredible creation. It’s absolutely satisfying!