Ingredients

• 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

Directions

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.

 

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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.