Battered Fish and Chips with Kimchi Mayo

My classic fish and chips is a real Friday-night winner, and is given an extra kick of flavour from kimchi mayo. Try serving it with a dry white wine, like our Classics Grüner Veltliner – its aromas of apple, elderflower and ginger pair perfectly with the flaky cod.

Fish and chips

Ingredients

Serves 4

For the chips

  • 2 litres chicken stock
  • 4-6 medium Maris Piper potatoes, peeled and cut into 1cm chips
  • 2 tbsp duck fat
  • 4 sprigs rosemary, leaves picked

For the fish

  • 4 cod fillets
  • 100g cornflour, plus an extra 2 tbsp seasoned with salt and pepper
  • 100g plain flour
  • 1 tsp caster sugar
  • 1 tsp garlic powder
  • 1 flat tsp baking powder
  • 75ml lager, chilled
  • 150ml vodka, chilled
  • 1 bag (80g) watercress
  • 1 lemon, cut into 4 wedges, to serve

For the condiments

  • 400g mayonnaise with extra virgin olive oil
  • 1 lemon, zest and juice
  • 3 tbsp kimchi, drained
  • 3-4 gherkins, drained and roughly chopped
  • Handful parsley, roughly chopped

Method

  1. Put a large metal bowl into the freezer – you’ll use this for making the batter later. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. First, make the chips. In a large pan, bring the stock to the boil. Meanwhile, put the potato chips into a colander and rinse under running water for a few minutes, or until the water runs clear.
  3. Put the chips into the pan of boiling stock and cook for 8-10 mins, or until just tender. Drain in a colander and shake gently to roughen the edges.
  4. Transfer the chips to a large baking tray and dot over the duck fat. Sprinkle with the rosemary and season, then cook for 40-45 minutes, turning halfway through.
  5. Meanwhile, divide the mayonnaise between two bowls. Mix one with the zest and juice of ½ the lemon and add the rest of the lemon juice, kimchi, gherkins and parsley to the other. Stir and refrigerate until you are ready to serve.
  6. To make the fish, pat the cod fillets dry with kitchen paper and coat with the seasoned cornflour, dusting off any excess.
  7. Preheat a generous glug of oil (enough to deep-fry the fish) to 175°C-180°C in either a deep fat fryer or large pan.
  8. Put the dry ingredients for the fish, along with a good sprinkle of salt and freshly ground black pepper, into the metal bowl you’ve been keeping in the freezer. Whisk in the chilled lager and vodka.
  9. Using tongs to hold the fish, coat each fillet in the batter, then gently lower into the pan with the hot oil, holding onto them for the first 30 seconds or so to prevent them sinking to the bottom and sticking. Cook the fillets two at a time, frying for around 5 minutes until golden brown and cooked through.
  10. Serve each piece of fish with some of the chips, lemon mayo, kimchi mayo, watercress and a lemon wedge.

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@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood8 hours ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes1 day ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar2 days ago via Instagram
@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature1 week ago via Instagram
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