Miso Fish and Chips

Sina Mizrahi Sina Mizrahi
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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.

2h 4
Medium No Refined Sugar Pescatarian Parve

Contains: Gluten, Wheat, Egg, Soy

Directions

For the Fish

  1. In a medium bowl, mix together the eggs, miso paste, and garlic powder.

  2. 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.

  3. Place the breadcrumbs in a shallow plate or bowl.

  4. 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. 

  5. 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.

For the Chips

  1. Once the fish is done, add the potato slices to the pan and fry for 1 to 2 minutes, until golden.

  2. Serve warm.

Tips:

To test the oil for readiness, you can add a carrot stick to the pan. When it floats, the oil is ready for frying.

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1 Comment

raizel stern •

where do i buy miso paste with hechsher?

Raquel Malul Kosher.com Team •
Reply to raizel stern

Most standard supermarkets should sell it. You can also purchase it at amazon.