There are many tastes and textures I have yet to partake of. The culinary world is filled with exotic combinations of flavors. Though knowing my picky self, many I’ll happily skip over. But one that I’ve just “discovered”, miso, has taken me by surprise. Yes, I’m embarrassed to say that this is my first encounter with miso and I’m enamored. I want to rub this salty, savory paste into everything I make. It gives the perfect balance of umami, similar to its cousin soy sauce, but with an understated depth that makes it an excellent companion to savory dishes.
Yes, this miso business is delicious and I want to rub it on every thing. Chicken, will probably be next. But until then, this fish is everything you want coated in a crispy, crunchy layer of goodness. You can even go all out and make fries, too. I paired it with an Asian Coleslaw Salad, which we need to talk about soon.
Miso Fried Fish
1lb white fish such as tilapia, flounder, or sole
2 eggs, beaten
4 tablespoons light yellow miso paste
1/2 teaspoon garlic powder
1 cup panko crumbs
1/2 cup almond meal
In a medium bowl, mix the eggs, miso and garlic powder. Cut the fish intro strips and coat in marinade. Refrigerate for an hour at least, or up to 24 hours. Remove from the fridge 10-15 minutes before frying. In a shallow plate or bowl, combine the panko and almond meal.
Heat a skillet over medium fire. Once you feel heat a few inches away from the skillet, pour about an inch depth of oil. Give the oil 1-2 minutes to warm.
Working in batches, dredge the fish in coating, pressing firmly to make sure the fish is well covered. Fry for about 2 minutes on each side, or until golden brown and crispy. Transfer to a paper-lined plate to cool. Serve warm.