Kelp-Fried Lingcod with Smoked Kelp Remoulade

On the West Coast of Vancouver Island, recreational fishermen use a variety of techniques to catch lingcod, each tailored to the unique conditions of the region's waters. Lingcod, or ling cod, known for its robust flavor and fighting spirit, is popular with sport fishing enthusiasts. Recreational fishermen often target ling cod in deeper waters around rocky structures, reefs, and kelp beds, where the fish are known to congregate.

A taste of the Pacific Northwest, this Kelp Fried Ling Cod is paired with a zesty Smoked Kelp Remoulade. The recipe highlights the ling cod's delicate flavor and flaky texture through a crispy, kelp-infused batter, perfectly complemented by a tangy remoulade with a hint of smoky complexity. This dish from Chef Jesse-Ray Laking not only celebrates the region’s rich marine bounty but also showcases how local ingredients can elevate a classic favorite. Whether you're hosting a dinner party or indulging in a special meal, this recipe offers a sophisticated yet accessible way to enjoy the distinctive flavors of Vancouver Island.

For the Fish:

• 1 cup Tofino Brewing Company Kelp Stout
• 1.5 cups all-purpose flour
• 0.5 cups cornstarch
• Kosher salt and fresh ground black pepper
• 1 teaspoon baking powder
• 0.25 teaspoon paprika
• 1 teaspoon smoked kelp flakes
• 12 ounce lingcod fillet, cut into six 2-ounce portions
• 2 quarts peanut oil

Instructions

1. Preheat oil to 350 degrees in cast iron pan.
2. Combine 1 cup flour, cornstarch, 1 teaspoon salt, 0.5 teaspoon black pepper, baking powder, and paprika in a bowl and whisk to combine.
3. Toss fish with remaining flour in a separate bowl to coat.
4. Add stout to flour/cornstarch mixture and whisk lightly until just combined.
5. Add coated fish one piece at a time to batter and turn to cover fully. Pick up the fish and allow any excess batter to drip back into bowl before slowly lowering it into hot oil. Cook, gently agitating the oil with tongs or wire mesh spider constantly, turning the fish until it is golden brown and crisp (approximately 6 minutes).
6. Transfer to plate lined with paper towel, season right away with salt and kelp flakes.

For the Remoulade:

• 2 cups mayonnaise
• 0.5 cup Dijon mustard
• 0.5 cup ketchup
• 0.25 cup minced celery
• 0.75 cup minced shallots
• 0.75 cup chopped green onions
• 1.5 teaspoons minced garlic
• 2 tablespoons chopped capers
• 1 tablespoon caper brine
• 1.5 tablespoons fresh lemon juice
• 1 tablespoon horseradish
• 1 tablespoon Valentinas hot sauce
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne
• 1.5 teaspoons smoked kelp flakes
  

 

Instructions

1. Combine all ingredients in bowl or jar and mix well. Cover and refrigerate until chilled. Cover tightly to keep in fridge for up to 5 days.
2. Serve fried lingcod on a bed of sea lettuce.