This recipe was created for Club House for Chefs by: Shota Nakajima, Chef Owner of Adana Restaurant in Seattle.
For the Black Cod: Marinate for 2 hours then pat moisture off well. Portion the cod into 2 ounce filet and flour until coated. Dip cod in fry batter and fry at 375 degrees until lightly browned. Raise and let rest for 1 minute and fry again until golden brown.
For the Fry Batter: Mix all the ingredients together until smooth.
For the Miso Tartare: Smash the egg and mix all the ingredients together.
For Serving: Plate your miso tartare and top with cod. Add cherry tomatoes and garnish with chervil.
Chef’s Tip: Use the extra batter to make onion rings perfect for late-night service or pair black cod with fries for a classic fish and chips.