- 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
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 100g rainbow radishes, very thinly sliced (I used a mandolin)
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 tbsp black sesame seeds
- 2 large sweet potatoes, skin on, cut into chunky chips
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- oil, for deep-frying
- ½ lime, cut into wedges, to serve
The same shape, but smaller than…
For the tempura batter
- 140g plain flour, plus 100g/4oz extra for coating
- 100g cornflour
- 200ml soda water
For the wasabi tartare sauce
- 140g mayonnaise
- 1 tsp wasabi
The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…
- 1 small shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp capers, finely chopped
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- ¼ small pack coriander, chopped
In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.
Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.
Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.
Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.