Description

This Asian-style fish & chips recipe offers a delicious twist on the classic British favorite by incorporating a miso marinated cod, crunchy tempura batter, and vibrant sides like pickled radishes with black sesame seeds and a zesty wasabi tartare sauce. Paired with crispy sweet potato chips, this dish blends umami, spice, and freshness for a delightful meal perfect for a flavorful dinner.

Ingredients

Scale

Marinade and Fish

100g white miso paste
3 tbsp rice wine vinegar, divided
2 tsp golden caster sugar, divided
2–3 cod fillets (about 350g/12oz), bones and skin removed
140g plain flour, plus 100g/4oz extra for coating
100g cornflour
200ml soda water
oil, for deep-frying

Pickled Radishes

100g rainbow radishes, very thinly sliced
1 tbsp black sesame seeds
Pinch of salt
Remaining 2 tbsp rice wine vinegar and 1 tsp golden caster sugar (from original amounts)

Wasabi Tartare Sauce

140g mayonnaise
1 tsp wasabi
1 small shallot, finely chopped
1 tbsp capers, finely chopped
¼ small pack coriander, chopped

Sweet Potato Chips

2 large sweet potatoes, skin on, cut into chunky chips
Salted water (for boiling)
Salt, to season

To Serve

½ lime, cut into wedges

Instructions

Marinate the Cod: In a large bowl, combine the white miso paste, 1 tablespoon rice wine vinegar, and 1 teaspoon golden caster sugar. Add the cod fillets and turn them over to coat evenly. Cover with cling film and chill in the refrigerator for 1 hour to infuse flavors.
Pickle the Radishes: Place the thinly sliced rainbow radishes in a small bowl. Add the black sesame seeds, the remaining 2 tablespoons rice wine vinegar, 1 teaspoon sugar, and a pinch of salt. Mix gently and let them pickle for at least 30 minutes to develop a tangy crunch.
Prepare Wasabi Tartare Sauce: In a separate bowl, combine the mayonnaise, wasabi, finely chopped shallot, chopped capers, and coriander. Season with salt and pepper as needed. Set aside or refrigerate until ready to serve.
Parboil Sweet Potato Chips: Fill a large saucepan with cold salted water and add the sweet potato chips. Bring to a boil and cook for 7-8 minutes until they are slightly tender but not falling apart. Drain the chips and let them steam-dry for about 2 minutes.
Make Tempura Batter: In a bowl, mix the 140g plain flour and 100g cornflour. Gradually whisk in the 200ml soda water until the batter is smooth and lump-free. Chill in the fridge to keep cold until frying.
Fry Sweet Potato Chips: Heat oil in a large, deep saucepan or fryer until it reaches 180°C (or test by dropping a piece of bread which should crisp in 20 seconds). Fry the sweet potato chips in batches for about 5 minutes until golden and cooked through. Use a slotted spoon to transfer them onto a baking sheet, season with salt, and keep warm in a low oven.
Coat and Fry the Cod: Sprinkle some seasoned plain flour onto a plate. Remove the cod from the marinade and lightly dust each fillet with the flour, shaking off excess. Dip each fillet into the chilled tempura batter, then carefully lower into the hot oil. Fry for 3-4 minutes until the batter is crispy and golden and the fish is cooked through. Drain on kitchen paper.
Serve: Arrange the fried cod fillets with the sweet potato chips on plates. Add a serving of pickled radishes and a dollop of wasabi tartare sauce. Garnish with lime wedges to squeeze over just before eating for a fresh zest.

Notes

Ensure the oil temperature stays consistent at 180°C for crispy results; too hot will burn the batter, too cool will make it soggy.
Marinating the fish for a full hour enhances the miso flavor without overpowering it.
The wasabi tartare sauce can be made ahead and chilled to allow flavors to meld.
Using sweet potato chips adds a slightly sweeter and healthier alternative to traditional potatoes.
Use a mandolin for uniformly thin radish slices to pickle evenly.

Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Category: Seafood
Method: Frying
Cuisine: Asian Fusion

Keywords: Asian fish and chips, miso cod, sweet potato chips, tempura fish, pickled radishes, wasabi tartare sauce, deep-fried fish