Asian-style Fish & Chips

  • 04 Jul - 10 Jul, 2020
  • Mag The Weekly
  • Cookery


· 100 g white miso paste

· 3 tablespoons rice vinegar

· 2 teaspoons caster sugar

· 2-3 cod fillets

· 100 g radishes

· 1 tablespoon black sesame seeds

· 2 sweet potatoes

· Oil for deep-frying

· ½ lime

· For the tempura batter

· 140 g plain flour

· 100 g cornflour

· 200 ml soda water

For the wasabi tartare sauce

· 140 g mayonnaise

· 1 teaspoon wasabi

· 1 shallot

· ¼ cup coriander


In a bowl, combine the miso paste with a tablspoon of rice vinegar and one teaspoon sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for an hour. Put the radishes in a bowl with sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave for at least 30 mins. For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed. Meanwhile, put the sweet potato chips in a saucepan filled with salted water. Bring to boil and cook until slightly tender. Drain and leave to steam-dry for two minutes. Fill a saucepan with oil until two-thirds full. Place over a medium-high heat. Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free. Once the oil has come to temperature, fry the potato chips until golden and cooked through. Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry until the fish is cooked. Drain on kitchen paper. Serve the cod with chips, wasabi tartare, pickled radishes and lime for squeezing over.