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.

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IngredientsQuantities
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.

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