*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Black Cod | |
Sake | 200 mL |
Soy | 150 mL |
Mirin | 150 mL |
Ginger, grated | 10 g |
Flour | 1/2 cup |
Black cod | 8 oz |
Fry Batter | |
Tempura flour | 100 g |
Cornstarch | 1 tbsp |
Club House Chinese Five Spice | 1 tbsp |
Maple syrup | 1 tbsp |
Baking soda | 1 tbsp |
Water | 170 mL |
Miso Tartare | |
Miso | 1 tsp |
Kewpie mayo | 4 tbsp |
Onion, minced | 2 tbsp |
Chives | 1 tbsp |
Egg, boiled | 1 each |
Club House Chinese Five Spice | 1 tbsp |
Garnish | |
Cherry tomatoes, halved | 3 each |
Chervil | 3 each |
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.
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.
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