Image: Makito Inomata
Made with corn and seasoned with lemon and dill, these savoury Southern-style appetizers are a fun twist on the traditional fish cake.
- ¼ cup canola oil, plus more for frying
- 1 cup corn kernels
- 4 cloves garlic, minced
- 2 cups masa harina
- 1 red bell pepper, seeded and diced
- ½ red onion, diced
- 3 sprigs dill, chopped
- 9 oz hot-smoked fish, skin and bones removed, diced
- Finely grated zest and juice of 2 lemons
- ¼ to ½ cup hot water
- Salt to taste
- Hot sauce and mayonnaise, for serving
1 Heat the ¼ cup oil in a frying pan over medium heat. Add the corn and cook until beginning to brown. Add the garlic and cook for a further 30 seconds. Remove from the heat and let cool for a couple of minutes.
2 In a large bowl, combine the corn mixture and masa harina with the red pepper, onion and dill. Gently stir in the fish, then the lemon zest and juice. Drizzle . cup hot water over the mixture and stir until it becomes a thick paste that you can work with your hands; add more water if necessary to achieve the right consistency. Use your hands to form the fish mixture into roughly shaped fritters with lots of ridges.
3 Preheat the oven to 350°F. Fill a deep pot halfway with oil and heat until it registers 350°F on a deep-frying thermometer. Add the fritters to the oil and fry until golden brown, then drain on paper towels. Transfer to a baking sheet, season with salt and place in the oven for a few minutes, until the fritters are hot in the centre. Serve with the hot sauce and mayonnaise.
Excerpted from The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge by Wickaninnish Inn. Recipes Copyright © 2018. Photography copyright © 2018 Makito Inomata. Excerpted by permission of Random House. All rights reserved.