Name: Asian-style fish & chips
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: British
Ingredients: 100g white miso paste; 3 tbsp rice wine vinegar; 2 tsp golden caster sugar; 2-3 cod fillets (about 350g/12oz), bones and skin removed; 100g rainbow radishes very thinly sliced (I used a mandolin); 1 tbsp black sesame seeds; 2 large sweet potatoes skin on, cut into chunky chips; oil for deep-frying; 1/2 lime cut into wedges, to serve; 140g plain flour plus 100g/4oz extra for coating; 100g cornflour; 200ml soda water; 140g mayonnaise; 1 tsp wasabi; 1 small shallot finely chopped; 1 tbsp capers finely chopped; caper; ¼ small pack coriander chopped; coriander

100g white miso paste
3 tbsp rice wine vinegar
2 tsp golden caster sugar
2-3 cod
fillets (about 350g/12oz), bones and skin removed
100g rainbow radishes
very thinly sliced (I used a mandolin)
1 tbsp black sesame seeds
2 large sweet potatoes
skin on, cut into chunky chips
oil
for deep-frying
1/2 lime
cut into wedges, to serve

For the tempura batter

140g plain flour
plus 100g/4oz extra for coating
100g cornflour
200ml soda water

For the wasabi tartare sauce

140g mayonnaise
1 tsp wasabi
1 small shallot
finely chopped
1 tbsp capers
finely chopped
caper
¼ small pack coriander
chopped
coriander

Method

step 1
In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
step 2
Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
step 3
For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
step 4
Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
step 5
Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.
step 6
Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.
step 7
Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.
step 8
Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.