Description
A vibrant Asian-style fish and chips recipe featuring miso-marinated cod, crispy sweet potato chips, tangy pickled radishes, and a spicy wasabi tartare sauce, all deep-fried to golden perfection and served with a lime wedge for an extra zing.
Ingredients
Scale
Marinade and Fish
- 100g white miso paste
- 3 tbsp rice wine vinegar (divided)
- 2 tsp golden caster sugar (divided)
- 2–3 cod fillets (about 350g/12oz), bones and skin removed
- 140g plain flour, plus 100g extra for coating
- 100g cornflour
- 200ml soda water
- oil, for deep-frying
Pickled Radishes
- 100g rainbow radishes, very thinly sliced
- 1 tbsp black sesame seeds
- Pinch of salt
Wasabi Tartare Sauce
- 140g mayonnaise
- 1 tsp wasabi
- 1 small shallot, finely chopped
- 1 tbsp capers, finely chopped
- ¼ small pack coriander, chopped
Others
- 2 large sweet potatoes, skin on, cut into chunky chips
- ½ lime, cut into wedges, to serve
- Salt, to season
Instructions
- Marinate the Cod: In a large bowl, combine the white miso paste with 1 tablespoon of rice wine vinegar and 1 teaspoon of golden caster sugar. Place the cod fillets into the marinade, turning them over to coat evenly. Cover with cling film and chill the fish for 1 hour to allow the flavors to infuse.
- Prepare Pickled Radishes: Thinly slice the rainbow radishes and place them in a small bowl. Add the black sesame seeds, the remaining 2 tablespoons of rice wine vinegar, 1 teaspoon of golden caster sugar, and a pinch of salt. Stir to combine and leave to pickle for at least 30 minutes, allowing the radishes to soften and absorb the flavors.
- Make Wasabi Tartare Sauce: In a separate bowl, mix together the mayonnaise, wasabi, finely chopped shallot, capers, and coriander. Season the sauce well with salt and pepper to taste. Cover and chill in the refrigerator until needed.
- Parboil Sweet Potato Chips: Place the cut sweet potato chips into a large saucepan filled with cold salted water. Bring to a boil and cook for 7-8 minutes until the chips are slightly tender but not falling apart. Drain well and allow them to steam dry for 2 minutes to remove excess moisture.
- Prepare Tempura Batter: In a bowl, sift together 140g plain flour and 100g cornflour. Gradually whisk in the soda water until the batter is smooth and lump-free. Chill the batter briefly while you heat the oil.
- Heat Oil for Frying: Fill a large saucepan with oil until it is two-thirds full and warm it over medium-high heat to 180°C (350°F), or until a piece of bread crisps in about 20 seconds when tested.
- Fry Sweet Potato Chips: Working in batches, deep-fry the sweet potato chips in the hot oil for about 5 minutes or until golden and cooked through. Remove them with a slotted spoon and place on a baking sheet. Season immediately with salt, then keep them warm in a low oven while frying the fish.
- Coat and Fry the Cod: Place the extra 100g of plain flour onto a plate. Lightly dust the marinated cod fillets with the flour, shaking off any excess. Dip the fillets into the chilled tempura batter to coat completely. Carefully lower the battered fish into the hot oil and fry for 3-4 minutes until the batter is golden and crisp, and the fish is cooked through. Drain on kitchen paper to remove excess oil.
- Serve: Arrange the crispy cod fillets alongside the sweet potato chips. Add pickled radishes on the side and a generous dollop of wasabi tartare sauce. Garnish with lime wedges for squeezing over just before eating for a zesty finish.
Notes
- Ensure the oil temperature is consistent to achieve a crispy batter and avoid greasy fish.
- Do not over-marinate the cod as the miso can become overpowering; 1 hour is sufficient.
- Use a mandolin slicer for the radishes to achieve very thin, even slices for better pickling.
- The sweet potato chips are parboiled to reduce frying time and ensure they are cooked inside but still retain shape.
- Adjust wasabi quantity in the tartare sauce to suit your spice preference.
- Keep fried items warm in a low oven to serve all components hot together.
- Prep Time: 15 minutes plus 1 hour marinating
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Keywords: fish and chips, Asian-style fish and chips, miso cod, tempura batter, sweet potato chips, wasabi tartare, pickled radishes
