Smoked Black Cod Fish & Chips


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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Ingredients Quantities
Smoked Black Cod Fish and Chips
Cold smoked black cod fillet 454 g
Club House La Grille Smoky Cedar Seasoning 10 g
Grape seed oil 500 mL
Yukon Gold Potatoes
Yukon gold potatoes, washed and peeled 454 g
Club House Sea Salt, French Mediterranean 5 g
Horseradish Mayo
Organic mayonnaise 50 g
Horseradish 10 g
Lemon 1 each
Club House Pepper, Black Ground 5 g
Garnish
Lemon, cut into wedges 1 each
Chives, diced 50 g
Parsley, picked 50 g
Watercress 50 g

chef's tip

When removing the pin bones of the black cod, use a knife and cut along each side of them to remove. Black cod pin bones cannot be removed with traditional tweezers.

 

Instructions

This recipe was created for Club House for Chefs by: Paul Moran, Executive Chef of 1909 Kitchen in Tofino.

For the Yukon Gold Potatoes: Using a cheese grater, grate the Yukon Gold Potatoes. Add grated potatoes to a bowl and season with salt. Let sit for 20 minutes and squeeze out any excess liquid. Using a 2” ring mold, make 12 1 cm thick disks using the squeezed potato. Place molds on a parchment-lined sheet pan and store in the fridge. Fry potatoes in oil for 4 minutes or until golden brown and crispy. Remove from oil and place on paper towel to absorb excess oil.

For the Horseradish Mayo: Mix together organic mayonnaise, horseradish, juice of half a lemon and pepper. Place in the fridge and reserve for serving.

For the Smoked Black Cod Fish and Chips: Remove pin bones and skin from the black cod fillets. Portion fillets into approximately 28 g square pieces. Toss the black cod in La Grille Smoky Cedar Seasoning. Preheat pot to 350°F and add grapeseed oil. Place black cod into an oven or wood fired grill at 500°F for 4-6 minutes.

For Serving: Place cooked potato discs on a plate. Top with horseradish mayo and black cod. Garnish with fresh herbs and a lemon wedge.

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