Fancy fish and chips with a twist, this recipe is great for any summer evening and will give your fish and chips a little zing.
Mix the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar In a large bowl.
Place the cod fillets in the marinade and turn over so they are evenly coated. Cover and place in the fridge for 1hr.
Mix the radishes in a bowl with the sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 40 mins.
For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
Put the sweet potato chips in a large pan 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.
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)
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.
Fry the sweet potato chips until golden, about 5 mins. Place chips on a sheet of baking paper and season, put them in the oven on a low heat to keep warm.
Sprinkle some seasoned flour onto a plate and dip the cod fillets in it, shake off excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins. place the fish onto kitchen towel to drain excess oil.
Serve our amazing Peterhead cod with the chips, wasabi tartare, pickled radishes and a little squeeze of lime.