Serves 4
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  1. Place the salmon pieces in a bowl with half of the soy sauce and toss to coat. Set aside to marinate.
  2. Place the flour in a bowl. Gradually whisk in the beer and stir in the chopped coriander. Set aside to stand for 10 minutes.
  3. Fill a large saucepan with vegetable oil to a depth of 6cm and heat to 190°C. Pat the salmon dry with kitchen paper.
  4. Working in batches, coat the salmon in the batter, allowing any excess to drip away. Deep-fry the battered salmon for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Keep warm while you cook the remaining salmon.
  5. Cook the oven chips according to the packet instructions. Toss together with the sesame seeds, chillies and some salt.
  6. In a small bowl, stir together the rice wine vinegar with the remaining soy sauce. Serve the fish and chips with dipping sauce and extra coriander.

Nutrition Facts

Per serving: 825kcals, 45.7g fat (8g saturated), 62.3g carbs (0.4g sugars), 43g protein, 4g fibre, 1.086g sodium