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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.
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.