Crispy Miso Cod. If you follow my recipes I'm sure that you know by now that I love anything Asian. However, shopping for ingredients in rural France is not so easy so I stocked up on Miso paste when I went back to the UK. Miso is a fermented soybean paste and is the base for many Japanese broths. To the uninitiated it sounds rather unpalatable but it adds a real depth of taste to dishes. To me it smells like a fruity soy sauce paste with the sweet and sourness of tamarind. This recipe is my Japanese version of a British fried fish classic.
Make a marinade for the fish by combining mirin, miso paste, soy sauce, brown sugar, rice vinegar and sherry. Pour it all over the cod and leave covered in the fridge for the flavours to develop, ideally overnight.
When you are ready to cook dip each piece of cod into plain flour, then back into the marinade and back into the flour. Heat some oil in a pan and fry for a few minutes each side until crispy.
This crispy Miso cod is delicious served with steamed or stir-fried vegetables.
Crispy Miso Cod
- 800 g cod fillet skinless, in 8 portions
- 8 tbsp plain flour
- oil for shallow frying
- 5 tbsp mirin
- 5 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 2 tbsp dry sherry I used French Pineau
- Mix all the marinade ingredients together and pour over the cod.
- Leave covered in the fridge to marinate, ideally overnight.
- Dip the cod in the flour, back to the marinade, then back to the flour.
- Heat about 1 cm of oil in a pan and fry over a medium heat for a few minutes each side until crisp and cooked through.