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Red Miso Cod Fritters

February 2, 2021Cole Whitney
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IntermediateRed Miso Powder

North east meets far east in this ridiculously tasty blend of flavors and techniques. We take one of our favorite Yankee recipes and infuse it with red miso powder to seriously bump up the complexity. This will be the star of the show on any table.

Ingredients

  • Pate a Choux and Fritters:
  • 250g  (approximately 2ea) Potatoes, Yukon Gold, Peeled
  • 240g (1 cup) Milk
  • 85g (6 Tbsp) Butter, Unsalted
  • 11g (2 tsp) Sugar
  • 3g (½ tsp) Salt
  • 128g (1 Cup) All Purpose Flour
  • 200g (4 eggs) Eggs, large
  • 12g (4 tsp) Red Miso Powder
  • 250g (9 ounces) Cod, Cut Into ¼” Pieces
  • 1000ml (4 Cups) Vegetable Oil
  • 1 recipe Scallion Dressing
  • Napa Cabbage Slaw:
  • Napa cabbage, Thinly Sliced ¼ Head
  • 1 Thai Bird Chilis, Seeded and Minced
  • 40g (~1 lime) Limes, Juiced
  • 40g (1 Tbsp + 2 tsp) Sugar
  • 15g (1 Tbsp) Fish Sauce

Equipment

  • Medium Heavy Bottom Pot
  • Medium Heavy Bottom Pan
  • Stand Mixer With Paddle Attachment
  • Fryer Thermometer
  • Disposable Piping Bags
  • ½ Sheet Tray With Non-Stick Pan

Timing

Active Time: 30 Minutes

Total Time: 1 Hour 30 Minutes

Yield

12 Buns, 12 Fritters

  • Prepare Potatoes & Slaw

    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.

  • Create Red Miso Pâte à Choux

    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.

  • Create Cod Fritter Mix

    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.

  • Bake Red Miso Pâte à Choux

    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.

  • Fry Cod Fritters & Assemble

    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.

    Serve immediately.

Summary
recipe image
Recipe Name
Red Miso Cod Fritters
Author Name
Modernist Pantry
Published On
2021-02-02
Preparation Time
0H30M
Total Time
1H30M

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Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
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