Ingredients

100g white miso paste

3 tbsp rice wine vinegar

2 tsp golden caster sugar

2-3 cod fillets (about 350g/12oz), bones and skin removed

100g rainbow radishes, very thinly sliced

1 tbsp black sesame seeds

2 large sweet potatoes, skin on, cut into chunky chips

Oil, for deep-frying

½ lime, cut into wedges, to serve

140g plain flour, plus 100g extra for coating

100g cornflour

200ml soda water

140g mayonnaise

1 tsp wasabi

1 small shallot, finely chopped

1 tbsp capers, finely chopped

¼ small pack coriander, chopped

Instructions

Step 1: In a large bowl, mix the miso paste with 1 tablespoon of rice wine vinegar and 1 teaspoon of sugar. Add the cod fillets and turn to coat them evenly. Cover with cling film and refrigerate for 1 hour.

Step 2: Place the sliced radishes in a small bowl with the black sesame seeds, the remaining rice wine vinegar, the remaining sugar, and a pinch of salt. Let them pickle for at least 30 minutes.

Step 3: Prepare the wasabi tartare sauce by combining mayonnaise, wasabi, finely chopped shallot, capers, and coriander in a bowl. Season well, then set aside or chill until ready to serve.

Step 4: Put the sweet potato chips in a large saucepan of cold salted water. Bring to a boil and cook for 7-8 minutes until slightly tender. Drain and let them steam dry for 2 minutes.

Step 5: Fill a large saucepan with oil until two-thirds full and heat it to 180°C (350°F) or until a piece of bread crisps in about 20 seconds. Meanwhile, make the tempura batter by mixing the plain flour, cornflour, and gradually whisking in the soda water until smooth. Chill the batter until needed.

Step 6: Fry the sweet potato chips in batches until golden and cooked through, about 5 minutes each batch. Transfer to a baking sheet, season with salt, and keep warm in a low oven.

Step 7: Coat the marinated cod fillets lightly with the extra plain flour, shaking off any excess. Dip the fillets into the chilled tempura batter and fry in the hot oil for 3-4 minutes until the batter is golden and the fish is cooked through. Drain on kitchen paper.

Step 8: Serve the crispy cod with sweet potato chips, wasabi tartare sauce, pickled radishes, and lime wedges for squeezing over.

Tips & Variations

Use a mandolin to slice radishes very thinly for quick and even pickling.

Try substituting cod with haddock or another firm white fish if preferred.

For extra crunch, double fry the sweet potato chips: blanch first, fry once at lower heat, then fry again at higher heat until crispy.

Add finely chopped chilli to the wasabi tartare for a spicier kick.

FAQs

Can I use regular vinegar instead of rice wine vinegar?

While rice wine vinegar has a milder, sweeter flavor suited to this recipe, you can substitute with apple cider vinegar or white wine vinegar; just reduce the amount slightly to avoid overpowering the dish.

Is it possible to bake the sweet potato chips instead of frying?

Yes, you can roast the chips in the oven at 220°C (425°F) for 25-30 minutes, turning halfway through. They won’t be as crispy as fried, but still delicious and healthier.