Crispy Miso Cod

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.

5 from 22 votes

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Prep Time 1

Cook Time 8

Total Time 1 8

Course Main Course

Cuisine Japanese

Servings

Calories 438 kcal

Ingredients

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

Instructions

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.

Notes

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

Nutrition

Calories: 438kcalCarbohydrates: 29gProtein: 40gFat: 17gSaturated Fat: 2gCholesterol: 86mgSodium: 1316mgPotassium: 896mgFiber: 2gSugar: 9gVitamin A: 98IUVitamin C: 2mgCalcium: 44mgIron: 2mg

Keyword cod, miso