Masa Yeast Battered Alaska Cod
The addition of masa adds a lovely flavor to classic battered Alaska cod
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 pieces of cod
Batter Ingredients
- 22 grams active dry yeast
- 600 grams warm water
- 100 grams all purpose flour
- 140 grams (5 oz) Alaska Pacific cod
Aji Amarillo Mayonnaise
- 225 Aji amarillo paste
- 3 soft poached eggs
- 37 grams lime juice
- 35 grams salt
- 6 grams agave syrup
- 5 grams Maggi sauce
- 800 grams canola oil
Recipe courtesy of Chef Ian Driscoll
Preparation
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Step 1 Prepare batter
Whisk all ingredients together and place in a vessel that you will be dunking the chunks of fish in. Let sit for one hour to allow the yeast to bloom.
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Step 2 Make Aji amarillo dipping sauce
Place everything except the oil in a food processor. Let run until all egg is broken down then stream in the canola oil until all is emulsified.
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Step 3 Fry fish
Once the batter has activated for an hour, dredge the fish in a little flour and shake of access then gently lower into a fryer set at 350 degrees. Fry for 5-7 minutes depending on thickness. Use a cake tester to check for any resistance in the flesh. No resistance means the fish is fully cooked. Place on wire rack once done and season liberally with kosher salt.
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Step 4 Serve
Serve with the Aji Amarillo Mayo with a lime wedge.
Recipe courtesy of Chef Ian Driscoll
