3 eggs 1 tsp brown miso paste 2-3cm strip wasabi, squeezed from a tube 1D2 cup grapeseed oil 2 tbsps creme fraiche 4 fillets tarakihi or similar fish (half) cup flour salt and white pepper 1 cup Japanese breadcrumbs juice of half a lime vegetable oil for frying Separate one ofthe eggs, reserve the white and put the yolk into a slightly warm bowl. With a wire whisk or wooden spoon, vigorously stir in the miso and wasabi to make a paste, then add the grapeseed oil drop by drop, whisking continuously until the mixture begins to thicken. Continue whisking and trickling in the oil until you have a smooth, dense, shiny mayonnaise. Stir in the lime juice and creme fraiche, adjust the seasoning and put aside. Break the remaining eggs into a shallow bowl, along with the reserved white, and whisk lightly with a fork. Season the flour and spread it and the breadcrumbs on two plates. Trim the fish fillets, wash and pat dry, then dip in the flour, the beaten egg and the crumbs, ensuring they are well coated. Heat enough vegetable oil in a frypan to come half a centimetre up the sides and shallow-fry the fish, turning once, until it is golden brown and cooked through. Drain on paper towels, then serve on warm plates. Drizzle with the mayonnaise. Serves 4
