Crispy Miso Cod
Amanda
Crispy Miso Cod. Fish and chips get a makeover with a marinade of miso, mirin, sherry, soy and rice vinegar before being dipped in flour and fried.
Prep Time 1 hour hr
Cook Time 8 minutes mins
Total Time 1 hour hr 8 minutes mins
Course Main Course
Cuisine Japanese
Servings 4
Calories 438 kcal
- 800 g cod fillet skinless, in 8 portions
- 8 tablespoon plain flour
- 4 tablespoon oil for shallow frying
Marinade
- 5 tablespoon mirin
- 5 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoon rice wine vinegar
- 2 tablespoon 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.
Top tips
- use a thicker piece of fish such as cod steaks or loin rather than thin fillets for best results
- if using defrosted fish make sure that it is well drained before marinating
Calories: 438kcalCarbohydrates: 29gProtein: 40gFat: 17gSaturated Fat: 2gCholesterol: 86mgSodium: 1316mgPotassium: 896mgFiber: 2gSugar: 9gVitamin A: 98IUVitamin C: 2mgCalcium: 44mgIron: 2mg