2-3 cod fillets (about 350g/12oz), bones and skin removed
1 tbsp black sesame seeds
2 large potatoes, skin on, cut into chunky chips
oil, for deep-frying
½ lime, cut into wedges, to serve
For the tempura batter
140g gluten free plain flour, plus 100g/4oz extra for coating
200ml soda water
For the wasabi tartare sauce
1 tsp wasabi
1 tbsp capers, finely chopped
¼ small pack coriander, chopped
Serves - 2
For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
Meanwhile, put the potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs).
Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.
Once the oil has come to temperature, fry the potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.
Tip some seasoned gluten free flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.
Serve the cod with the chips, wasabi tartare and lime for squeezing over.