Fried Black Cod with Miso Tartare

*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.


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
Cherry tomatoes, halved 3 each
Chervil 3 each

chef's tip

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.

You might also be interested in: