Ingredients

100g white miso paste

3 tbsp rice wine vinegar

2 tsp golden caster sugar

2-3 cod fillets (about 350g/12oz), bones and skin removed

100g rainbow radishes, very thinly sliced

1 tbsp black sesame seeds

2 large sweet potatoes, skin on, cut into chunky chips

Oil, for deep-frying

½ lime, cut into wedges, to serve

140g plain flour, plus 100g extra for coating

100g cornflour

200ml soda water

140g mayonnaise

1 tsp wasabi

1 small shallot, finely chopped

1 tbsp capers, finely chopped

¼ small pack coriander, chopped

Instructions

Step 1: In a large bowl, mix the miso paste with 1 tablespoon rice wine vinegar and 1 teaspoon sugar. Add the cod fillets and turn to coat evenly. Cover with cling film and chill for 1 hour.

Step 2: Place the radishes in a small bowl with the black sesame seeds, remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 minutes.

Step 3: For the wasabi tartare sauce, combine mayonnaise, wasabi, shallot, capers, coriander, and season well. Set aside or chill until needed.

Step 4: Put the sweet potato chips in a large saucepan of cold salted water. Bring to a boil and cook for 7-8 minutes until slightly tender. Drain and let steam-dry for 2 minutes.

Step 5: Fill a large saucepan with oil up to two-thirds full. Heat to 180°C (or test by dipping bread; it should crisp in 20 seconds). Meanwhile, make tempura batter by mixing plain flour and cornflour, then gradually whisking in the soda water until smooth. Chill until needed.

Step 6: Fry the sweet potato chips in batches until golden and cooked through, about 5 minutes. Transfer to a baking sheet, season with salt, and keep warm in a low oven.

Step 7: Lightly flour the marinated cod fillets, shaking off excess. Dip into the tempura batter, then fry in the hot oil for 3-4 minutes until golden and cooked through. Drain on kitchen paper.

Step 8: Serve the crispy cod with sweet potato chips, wasabi tartare, pickled radishes, and lime wedges for squeezing over.

Tips & Variations

Use a mandolin to slice radishes thinly and evenly for quicker pickling and better texture.

Swap cod for haddock or pollock if you prefer, keeping the same cooking method.

Add a pinch of chili flakes to the tempura batter for a mild spicy kick.

For a gluten-free option, substitute plain flour with a gluten-free flour blend.

FAQs

Can I use regular vinegar instead of rice wine vinegar?

While rice wine vinegar provides a mild, slightly sweet flavor, you can substitute with white wine vinegar or apple cider vinegar. Avoid stronger vinegars as they may overpower the dish.

How do I know when the oil is at the right temperature for frying?

Ideally, use a kitchen thermometer to heat the oil to 180°C. Without a thermometer, drop a small piece of bread into the oil; if it crisps up within about 20 seconds, the oil is ready.