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ROCOTE ALACRÁN

SILVESTRE, SOSTENIBLE, SANO, DELICIOSO

LENGUADO DÓVER DEL PACÍFICO

Ophiodon elongatus

AIR FRYER LINGCOD

SAFFRON LINGCOD

CRISPY LINGCOD BITES

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Air Fryer Lingcod Fish and Jojos
with Horseradish Tartar Sauce

YIELD Serves 4 | TIME Prep: 25 minutes | Cook: 20 minutes | Total: 45 minutes 

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INGREDIENTS

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For the Horseradish Tartar Sauce
  • ½ cup mayonnaise
  • 1 tbsp prepared horseradish
  • 1 tbsp finely chopped dill pickle
  • 1 tsp finely chopped fresh dill
  • 1 tsp finely chopped parsley
  • 1 tsp freshly squeezed lemon juice
  • ½ tsp grated lemon zest
  • ¼ tsp black pepper
  • ½ tsp kosher salt (or ¼ tsp fine sea salt)
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For the Fish & Jojos
  • 4 tbsp butter
  • 1 clove of garlic, finely minced
  • 2 cup panko breadcrumbs
  • 2 ½ tsp kosher salt (or 1 ¼ tsp fine sea salt)
  • 1 tsp black pepper
  • 3 large russet or Yukon gold potatoes, scrubbed well
  • 2 tsp paprika
  • ½ cup flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 eggs
  • 1 tbsp Dijon mustard
  • 2 lb lingcod fillet
  • Oil spray
  • 1 lemon, cut into wedges

PREPARATION

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Step 1

Combine the tartar sauce ingredients in a small bowl and set aside.

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Step 2

Preheat your air fryer to 400° F. or your oven to 425° F. If using the oven, position the rack at the top.

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Step 3

Melt the butter in a large skillet over medium heat. Cook the garlic for about 3 minutes, until it begins to turn translucent, and then turn off the heat.

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Step 4

Pierce the potatoes all over with a fork or knife, then set them on a microwave-safe dish and cook using the potato setting (or full power for 5 minutes), flipping them halfway through cooking. When they’re cool enough to handle, slice the potatoes lengthwise into ½” thick wedges and then toss them in the other tablespoon of oil and paprika.

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Step 5

Pierce the potatoes all over with a fork or knife, then set them on a microwave-safe dish and cook using the potato setting (or full power for 5 minutes), flipping them halfway through cooking. When they’re cool enough to handle, slice the potatoes lengthwise into ½” thick wedges and then toss them in the other tablespoon of oil and paprika.

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Step 6

Cut the lingcod into 8 roughly equal pieces and season all over with the other teaspoon of salt. Dredge the fish in the seasoned flour, then the egg, then the panko mix. Spritz the air fryer rack or an oven-proof wire rack set over a rimmed baking tray with cooking spray. Set the breaded lingcod and jojos on the air fryer rack.

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Step 7

Spritz cooking spray on the fish and jojos, then cook in the preheated air fryer for 20 minutes, turning halfway to ensure even browning (be careful not to pull off the breading). Season with another sprinkle of salt immediately after removing from the oven, then serve with the tartar sauce and lemon wedges.

Recipe by Heather Arndt Anderson of  voodooandsauce.com

Lingcod Recipes
Air Fryer Lingcod

Lingcod with Saffron Aioli

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INGREDIENTS

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  • 1 lb Ling Cod

  • Olive oil

  • Large pinch of Saffron in 2 tablespoons hot water

  • 1 ½ cup olive oil

  • 2 tsp Lemon juice

  • 2 Garlic, minced

  • 2 Egg yolks

  • ¼ tsp Salt and more to taste

  • Pimenton

  • Chives​

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PREPARATION

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AIOLI

Step 1

Crumble the saffron threads in the hot water for ten minutes.

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Step 2

Add the egg yolks and the minced garlic into a mixing bowl and begin to whisk in the olive oil. Be careful to go slow at first once your emulsion is built.

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Step 3

Finish with the olive oil, add the lemon juice and the saffron water..

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Step 4

Season with salt and adjust as needed.​

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COD

Step 5

Cut cod into 2 oz portions.

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Step 6

Season with salt and olive oil.

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Step 7

Roast at 400° for about 6 minutes.

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Step 8

When the cod is cooked, put it on a serving tray.

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Step 9

Dress with the saffron aioli.

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Step 10

Sprinkle pimenton and cut chives all over the top and serve.

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Recipe by Gregory Smith

Saffron Lingcod

Crispy Lingcod Bites

YIELD Serves 8 (16–20 bites) | TIME Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes 

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INGREDIENTS

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  • 1 pound (450 g) lingcod fillet, skinless, cut into 1½–2 inch bite pieces​

  • 1 pinch (1 g) Kosher salt

  • 1 cup (120 g) all-purpose flour

  • ½ cup (60 g) cornstarch (for extra crispness)

  • 1 teaspoon (4 g) baking powder

  • 1 teaspoon (2 g) smoked paprika

  • 1 teaspoon (5 g) kosher salt

  • 1 cup (240 ml) cold Spanish lager (very cold)

  • 1 bowl ice as needed

  • ½ cup (120 ml) mayonnaise

  • 1 large garlic clove, finely grated

  • 1 teaspoon (2 g) smoked paprika (pimentón)

  • 1 teaspoon (5 ml) lemon juice

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PREPARATION

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Step 1
Prepare the Pimentón Aioli: In a small bowl, whisk together the mayonnaise, grated garlic, smoked paprika, and lemon juice until smooth. Set aside in the refrigerator.
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Step 2
In a large bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, and kosher salt. To keep the batter light and crispy, place this bowl over a larger bowl filled with ice.
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Step 3
Slowly whisk the very cold Spanish lager into the dry ingredients until just combined (a few small lumps are okay—don't overmix).
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Step 4
Heat neutral oil in a heavy skillet or deep fryer to 375°F. Pat the lingcod pieces dry and season with a pinch of salt. Dip each piece into the batter, let the excess drip off, and carefully fry in batches for 3–4 minutes until deeply golden and crisp.
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Step 5
Drain on a wire rack. Serve the hot lingcod bites with a generous dollop of the Pimentón Aioli on top or on the side for dipping.

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Recipe by Gregory Smith

Crispy Lincod Bites
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