Fish and Chips with Fried Meyer Lemon and Seared Bluefin Tuna

Why This Dish Exists

When I was working pantry at Palace Kitchen in Seattle, I made the mistake of telling my chef my station was getting too easy.

He responded by creating a dish called “fried things.”

Five different fried components. All separate. All timed differently. One of them was Meyer lemon.

At first it sounded ridiculous. Fry a lemon? Why?

Then I tasted it.

It was crisp. Bright. Slightly sweet. Not bitter at all. The rind became tender. The inside softened. It balanced everything on the plate.

That stuck with me.

So here we are. A playful version of fish and chips, but instead of fries, we are using crispy fried Meyer lemon slices. Instead of battered cod, we are using seared bluefin tuna crusted in fennel, green peppercorn, and jalapeño.

It is elegant. It is fun. And it absolutely works.

Why Fried Meyer Lemons Work

When you fry Meyer lemons:

• The rind softens
• The interior sweetens
• The acidity becomes balanced
• The sugar caramelizes slightly

It becomes crisp citrus. Not bitter. Not harsh.

Paired with rare tuna and herb chimichurri, you get:

• Fat
• Acid
• Crisp texture
• Fresh herbs
• Spice
• Heat

It is everything fish and chips wants to be. Just elevated. The dish has three main components and I’ll break it down below.

Fried Meyer Lemon Chips

These are the star. If you have never fried Meyer lemons, this will change your life.

Meyer lemons are naturally sweeter and less bitter than standard lemons. The rind is edible. When fried, they turn into crisp, bright citrus chips.

Ingredients

• 2 to 3 Meyer lemons, thinly sliced
• 120 g all-purpose flour (1 cup), plus extra for dusting
• 60 g potato starch (1/2 cup)
• 8 g paprika (1 tablespoon)
• 8 g garlic powder (1 tablespoon)
• 7 g kosher salt (1/2 tablespoon)
• Very cold light lager beer, about 240 ml to 300 ml (1 to 1 1/4 cups), added as needed
• Neutral oil for frying

How to Slice the Meyer Lemons

Slice the lemons thin. About the thickness of two to three credit cards stacked together. Thin enough to crisp. Thick enough to hold structure.

Lay them on a tray and lightly dust with flour. This helps the batter stick.

Make the Beer Batter

In a bowl, combine:

• 120 g all-purpose flour (1 cup)
• 60 g potato starch (1/2 cup)
• Paprika
• Garlic powder
• Kosher salt

Whisk together.

Slowly add very cold beer while whisking until the batter is the consistency of a thin pancake batter or crepe batter. It should coat lightly. You do not want a heavy jacket.

I used Sapporo. Any light lager works.

Fry

Heat neutral oil to 375°F or 190°C.

Dip floured lemon slices into the batter. Let excess drip off.

Fry until golden brown and crisp. About 2 to 3 minutes.

Remove to a rack. Season immediately with flaky salt.

They should be crisp, bright, and lightly coated. Not thick. Not cakey.

You can eat these as a snack. Dip them in ranch. Serve them with seafood. They are wildly versatile.

Seared Bluefin Tuna

For the “fish” in fish and chips. This is high heat, quick sear, then crust after.

Ingredients

• 340 g to 450 g bluefin tuna loin (12 to 16 ounces)
• Neutral oil
• Salt

Spice Blend

• 8 g fennel seed (1 tablespoon)
• 8 g green peppercorn (1 tablespoon)
• 3 g dehydrated jalapeño slices, crushed (about 1/2 tablespoon)

If you do not have dehydrated jalapeños, use jalapeño powder or even paprika.

Make the Spice Blend

Lightly toast fennel seed and green peppercorn in a dry pan until fragrant.

Add dehydrated jalapeño.

Grind in a mortar and pestle until coarse but not powdery.

Sear the Tuna

Heat a pan over high heat. Lightly oil the tuna and season with salt. Sear hard on all sides until golden brown but still rare inside. About 30 to 45 seconds per side depending on thickness.

Remove from heat. Immediately roll or press the tuna into the spice blend so it coats the exterior.

Let rest for a few minutes. Slice thin and fan onto a plate.

Chimichurri Finish

We are finishing this with the chimichurri from the fried banana and rice dish. Bright. Acidic. Herb heavy. It ties everything together.

Chimichurri Ingredients

• 30 g fresh parsley, finely chopped (1 packed cup)
• 10 g fresh cilantro, finely chopped (1/4 cup)
• 3 cloves garlic, minced
• 1 small red chili, finely chopped
• 120 ml extra virgin olive oil (1/2 cup)
• 30 ml red wine vinegar (2 tablespoons)
• 5 g kosher salt (1 teaspoon), adjust to taste
• Fresh cracked black pepper

Mix everything together and let sit at least 20 minutes before using.

Adjust acidity with more vinegar if needed.

How to Plate Fish and Chips

Fan the sliced tuna on a plate. Layer the fried Meyer lemon chips between the slices like you would fries.

Spoon chimichurri over the top. Let the oil drip slightly into the lemons. Finish with flaky salt.