Fried Ling Cod & Curried Mayo Dip

prep time:: 10 min
total time:: 30 min

Serves 4-5

Every Wednesday evening during the summer, Echo Bay Marina in the Broughton Archipelago hosts a fun “dock” potluck. The Marina provides some BBQ’d ribs, the dock, and great scenery. Boaters then bring a variety of different dishes to share. This dish was a hit with my boys and now it’s an ongoing favorite of ours whenever we catch ling cod. The boys make the Curried Mayo Dip and then sit and anxiously await the hot fried ling cod chunks served directly from the frying pan.

ingredients

Curried Mayo Dip:

3 tbsp Mayonnaise
1 tsp Curry powder (or more to taste)

Fish:

1 ling cod filet, cut into 1-2 inch chunks
1 egg
1 C “Progresso Italian Breadcrumbs”
2 tbsp olive oil
2 tbsp butter

directions

1
Thoroughly mix mayonnaise and curry powder in a bowl and set aside.
2
Break and lightly beat egg in a bowl. In another bowl, have breadcrumbs ready. Place a few ling cod chunks in to bowl that contains egg mix. Transfer ling cod chunks coated with egg to breadcrumb bowl and toss well ensuring that chunks are coated with breadcrumbs.
3
Heat frying pan to medium hot, add olive oil and butter together. Place breaded ling cod chunks into pan and fry until lightly browned. Do not over cook. As in salmon if you notice white creamy ‘milk-like’ spots appearing on your fried fish while you’re cooking it’s over cooked.
4
Serve fried ling cod chunks with curried mayo dip on the side and enjoy.

notes

Save any leftovers fish for making SPOD the next day. Photo note: Max bests his brother Josef by catching a big ling cod just off of Gore Rock in Queen Charlotte Strait, BC.

Source: Don Chase