Jamaican
Recipes
A tantalizing fusion of crispy fried cod and the bold flavors of jerk seasoning, elevated by a creamy and zesty remoulade sauce this recipe is a culinary adventure from start to finish. It offers a harmonious balance of textures and tastes, as tender cod fillets are coated in a crunchy golden crust, while the jerk remoulade adds a fiery kick that ignites the palate. With each bite, you’ll experience a burst of flavors that transport you to the sunny shores of the Caribbean.
Ingredients for Remoulade
2 cups full fat plain Greek yogurt
2 tablespoons apple cider vinegar
1/4 cup honey mustard
1 tablespoon sweet paprika
1 to 2 teaspoons wet jerk seasoning
1 teaspoon prepared horseradish
1 teaspoon pickle juice (sweet)
1 large clove garlic, minced and smashed
salt to taste
Ingredients for Dredge
4 pounds Cod filets
1 1/2 cups flour
1 teaspoon freshly cracked pepper
1 teaspoon salt
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
3 cups oil for frying
Ingredients for Batter
2 cups flour
1/2 cup corn flour
2 teaspoons baking powder
2 1/2 cups light beer, very cold
Preparation
01In a small bowl, add all the remoulade ingredients. Mix well to combine all ingredients. Cover with cling film and refrigerate.
02Rinse and pat dry the Cod filets. Slice into 4-5 equal pieces and set aside.
03On a flat plate, combine flour, pepper, salt, Old Bay and paprika. Mix well to combine.
04Heat oil in a large Dutch oven over high heat to a range of 350 F to 375 F. Use a candy thermometer to help with this.
05In a medium bowl, combine the batter ingredients and mix well. Use the batter right away. Don't allow it to sit.
06Cover fish completely in dredge. Shake to remove any excess.
07Place fish into the wet batter and thoroughly coat all sides. Do not allow much of the wet batter to drip away.
08Place fish in hot oil and fry until golden brown, about 5-7 minutes.
09Serve immediately with jerk remoulade.
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