Fried Codfish Balls with Chipotle Remoulade Sauce
Tender fish crispy coated and dipped in a little heat kicks off the warm weather seasons perfectly. With each bite, invoke the cool salty air, the waves of the sea lapping gently at the shore and live calypso music relaxing your mind allowing you to enjoy and savor the moment. Enjoy a little bit of vacation anytime!
Ingredients for Codfish Balls
1 pound (453.6g) cod fish fillets
¾ teaspoon (2.22g) Saucier Willy’s Virgin Islands Rub
1/8 cup (283.5g) all-purpose gluten-free flour or wheat flour
1 egg, beaten
1 tablespoon (14.17g) of extra virgin olive oil
4 ounces (113.4g) russet potatoes
1 cup (84-125g) panko or pulsed puffed rice cereal
3 cups (709.76ml) vegetable oil for frying
1 lemon cut into wedges
Ingredients for Chipotle Remoulade Sauce
10 oz. (283.5g) Mayonnaise
1/8 teaspoon (1 dash, .37g) Saucier Willy’s Bucket and Boil Seasoning
½ teaspoon (1.5g) Oregano
3/5 teaspoon (1.75g) Thyme
1 teaspoon (3g) Basil
5 tablespoons + ½ teaspoon (46g) Chipotle (canned, drained)
2 ¼ teaspoons (6.7g) Green onions
Food Processor/Blender (for the codfish)
Immersion, bullet, or regular blender (for the sauce)
Deep Fryer or deep pan with spider strainer
Medium and small Bowls
1-oz ice cream scoop
We like to clean proteins in a citrus juice (lemon, lime, or orange) and vinegar water bath. Add 1 tablespoon lemon juice (½ lemon) and 1 tablespoon apple cider vinegar to 1-2 quarts of water give it a nice “bath” for 2 minutes; drain; pat dry with paper towels and continue the recipe.
Add more chipotle if you like it to be spicier. This recipe is mild.
To let the sauce reach its full flavor potential, Make 3 days ahead and store in the refrigerator.
Sub the extra virgin olive oil with high potency cannabis infused oil or put your isolate, distillate, and full extract cannabis oil (RSO) into 1-2 tablespoons of warmed extra virgin olive oil; mix until dissolved and dispersed fully and use as is in recipe.
Use infused salt, mayonnaise, or olive oil (up to 1 tablespoon of additional oil).
Add ground decarbed or cured flower, kief, or AVB (already-vaped-bud) to the sauce.
Place mayonnaise, Saucier Willy’s Bucket and Boil Seasoning, oregano, thyme, basil and green onions in a blender. Blend until smooth and homogenous. Refrigerate until needed.
Peel and cut into cubes or slices and boil potatoes with skin on until soft and fork tender; cool under running cold water and mash; set aside.
Wash the cod and pat dry with paper towels; cut into chunks.
Add potatoes, cod fish fillets, Saucier Willy’s Virgin Islands Rub, extra virgin olive oil, and 1 beaten egg to a food processor. Process until the consistency is even.
Mix the panko/puffed rice with the flour.
Heat vegetable oil on medium high heat until the oil reaches 350-375°F.
When the oil has reached temperature, roll the balls into the panko/puffed rice flour mixture. (If using a pan instead of a deep fryer, flatten the balls a little bit and make sure to cook evenly on both sides) Fry until golden, remove from oil and drain on paper towels.
Serve with Chipotle Remoulade Sauce and a squeeze from the lemon wedges. Enjoy!