Recipe Details

5x the spice, 5x the satisfaction!  That's what diners feel when they try Chef Shota Nakajima of Seattle's Adana restaurant Fried Black Cod with Miso Tartare!  Fried with a batter of tempura flour, cornstarch, maple syrup, baking soda and McCormick Culinary Chinese Five Spice, this hot entree is paired with a miso tartare and golden brown-fried marinated black cod, perfect for diners seeking that spring time feeling in their dinner selection.  Garnish with freshly halved cherry tomatoes and chervil before serving.

For the Black Cod:

  1. Marinate for 2 hours then pat moisture off well.
  2. Portion the cod into 2 ounce filets and flour until coated.
  3. Dip cod in fryer batter and fry at 375F until lightly browned.
  4. Raise the fish out of the oil and let rest for 1 minute, then fry again until golden brown.

For the Fry Batter:

  1. Mix all the ingredients together until smooth.

For the Miso Tartare:

  1. Smash the egg and mix all of the ingredients together.

For Serving:

  1. Plate your miso tartare and top with cod.
  2. Add cherry tomatoes and garnish with chervil.

CHEF’s TIP!

Use the extra batter to make onion rings perfect for late-night service or pair they fried black cod with fries for a classic fish and chips.

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