Fried Black Cod with Miso Tartare
SHARE NOW:
| 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
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.
Instructions
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.
