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
- Cooking and Prep: 2 h
- Serves: 4
For the Fish
In a medium bowl, mix together the eggs, miso paste, and garlic powder.
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.
Place the breadcrumbs in a shallow plate or bowl.
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.
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.
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
Once the fish is done, add the potato slices to the pan and fry for 1 to 2 minutes, until golden.