I really enjoy classic fish and chips, but ever since I discovered miso, I enjoy miso fried fish so much more. The Asian paste adds a depth of flavor that’s indescribable. You’ll find yourself wanting to try it on everything.
Miso Fish and Chips
Recipe By Sina Mizrahi
- Cooking and Prep: 2 h
- Serves: 4
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Contains:
Ingredients (7)
Fish
Chips
Start Cooking
For the Fish
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In a medium bowl, mix together the eggs, miso paste, and garlic powder.
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Coat the fish in the marinade and refrigerate for at least 1 hour, or up to 24 hours. Remove the fish from the refrigerator 10 to 15 minutes before frying.
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Place the breadcrumbs in a shallow plate or bowl.
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Heat a deep 10-inch skillet over a medium flame. Once you can feel the heat from a few inches above the skillet, pour in the oil, to a depth of approximately 1 inch. Heat the oil for 1 to 2 minutes.
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Meanwhile, working in batches, dredge the fish in the bread crumb coating, pressing firmly to make sure the fish is well covered. Fry for 2 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to cool.
Tip:
To test the oil for readiness, you can add a carrot stick to the pan. When it floats, the oil is ready for frying.
For the Chips
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Once the fish is done, add the potato slices to the pan and fry for 1 to 2 minutes, until golden.
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Serve warm.
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