Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
12 Buns, 12 Fritters
Cut the potatoes in ½ inch cubes and place in a medium heavy bottom pan.
Cover the potatoes with water and bring to a boil. Cook until soft, mash, reserve for later.
In a bowl combine the Napa cabbage, thai bird chili, lime juice, sugar, and fish sauce. Mix and reserve until needed.
Meanwhile, in the medium heavy bottom pan add the milk, butter, miso powder, sugar and salt and bring to simmer.
Add all the flour, using a wooden spoon or a spatula stir for 3-5 minutes or dough forms a ball.
Place the hot dough in a stand up mixer, using the paddle attachment. Mix on low until steam stops rising from the bowl.
Adding one by one, add 200g (4 ea) of the eggs until all combined.
Remove the batter from the mixer. Weigh 250g of the batter into a mixing bowl and add the potato puree, red miso powder and cod. Reserve the remaining batter for later.
Cover with plastic wrap and place in the refrigerator until needed.
If frying straight away, heat a fryer or a medium heavy bottom pot with oil and heat to 325°F.
Meanwhile, preheat the oven to 400°F.
Place the remaining batter in a disposable piping bag and cut a ½ inch opening. On a sheet tray, pipe the batter into 12, 1 inch circles.
Bake them for 15 minutes or until brown, remove from the oven and cool on a wire rack. These will bake darker than traditional pate a choux due to the red miso powder.
To fry the fritters, use two spoons to quenelle the batter into the hot oil or use a small ice cream scoop. Fry for 3-5 minutes or until golden brown and float on the surface of the oil. Remove with a slotted spoon and drain on a paper towel.
To build the buns. Cut the bun in half, place a teaspoon of the scallion dressing on the base of the bun, add the Napa cabbage slaw , the fritters and the top of the buns.