Black Cod & Potato Fritters with Smoked Paprika Aioli

We recently lunched at Hog Island Oyster Company's Marshall location in Tomales Bay en route to Mendocino. I was not only inspired by the quality of their shell fish, but also by the delectable array of recipes that can be found on their website. This is my adaptation of their Black Cod Fritters recipe: https://hogislandoysters.com/recipes/black-cod-fritters/

"This follows the technique for making the famous Spanish Bacalao which uses salt cod that first must be soaked & rinsed several times. Using black cod simplifies the process. Here bite size fish cakes, dipped into rich, spicy, aioli make a great tapas style appetizer. Recipe from our friend and James Beard Award-winning Chef & Hog Island close friend, John Ash." 

Here's my version, with just a few minor adjustments on some of the ingredients portions. 

AIOLI:

2/3 cup mayonnaise (I prefer Best Foods)

2 large cloves garlic, finely minced or grated

1 tsp smoked paprika

1/2 tsp hot sauce (Hog Island Oyster, Crystal or Tabasco)

1 tbsp olive oil

1 tsp lemon juice

1/2 tsp black pepper

1/8 tsp kosher salt

1 1/4 lbs Yukon Gold potatoes (about 4-5 medium)

1 lb black cod (available online, mine from www.fishex.com)

1 1/2 cups milk

1 bunch scallions (about 6 green onions), trimmed & finely chopped

2 tbsp flat-leaf parsley, finely chopped

3 tbsp olive oil

1 tbsp lemon juice

2 tsp kosher salt

1 tsp black pepper

1 large egg, beaten

DREDGE:

2 cups flour

3 eggs, beaten

3 cups Panko bread crumbs

Olive or vegetable oil for frying

1. Add all the aioli ingredients together in a bowl; mix well to combine. Cover and refrigerate at least 1 hour or until ready to use.

2. Place the potatoes, unpeeled in a medium pot. Cover with water and add a large pinch of salt. Bring to a boil and cook for 25-30 minutes or until the potatoes are tender. Remove the potatoes to a chopping board and let sit until just cool enough to handle (10-15 minutes). Using a butter or paring knife, scrape off the skins. Place the potatoes into a bowl and mash with a potato masher or fork; set aside.

3. Pour the milk into a saucepan and add in half of the chopped scallions. Bring to a boil over medium heat, then reduce to a simmer. Add the black cod filets, skin side up. Poach gently for about 10 minutes or until the flesh flakes easily. Remove the cod to a chopping board and scrape off the skin with a couple forks or paring knife. Discard the skin and any bones.

4. Place the cod filets into a bowl and break up with a wooden spoon or fork. Stir in the mashed potatoes, remaining chopped scallion, chopped parsley, 3 tbsp olive oil, 1 tbsp lemon juice, 2 tsp kosher salt, 1 tsp black pepper and 1 egg until well combined.

5. Spread the fish mixture into a bowl or container, cover and chill until firm (can be chilled overnight).

6. Using a cookie scoop or small ice cream scoop, shape the fish mixture into 16 balls; place onto a parchment or foil-lined baking sheet. Use your hand to flatten each ball lightly into a round cake. 

7. Add each cake to the flour to lightly coat, dip into the beaten egg, dredge with Panko bread crumbs and place onto a parchment or foil-lined baking sheet. Cover the cakes with plastic wrap and refrigerate at least one hour or overnight until ready to fry.

8. Add enough oil to a large frying pan or skillet to reach 3/4" depth. Heat over medium high to 350F. Add the fritters (cook in 2 batches if needed, so as not to overcrowd) and fry for 3 minutes per side or until nicely browned. Remove to a paper towel lined plate to drain. 

9. Serve with the aioli and lemon wedges on the side.

For the aioli: mayonnaise, salt, pepper, garlic, olive oil, smoked paprika, hot sauce and lemon juice.

Boil the potatoes in salted water for 25-30 minutes or until tender.

Finely chopped scallions.

2 tbsp finely chopped fresh flat leaf parsley leaves

Remove the cooked potatoes to a chopping board and let sit until cool enough to handle. Peel the skins off with a butter knife 

Mash the potatoes with a potato masher or fork and set aside

1 1/2 cups milk

1 lb. black cod

Simmer the cod, skin side up, in the milk and half of the scallions for about 1o minutes or until the cod flakes easily.

Remove the cod from the milk and scrape off the skin using a couple of forks. Discard the skin and any bones.

Break up the cod meat with a wooden spoon or fork

Add the mashed potatoes and olive oil

Add the remaining scallions, chopped parsley, lemon juice, salt, pepper and beaten egg; mix until well combined

Spread the fish mixture into a container, cover with plastic wrap and refrigerate until firm (ok to refrigerate overnight)

Flour, beaten egg and panko bread crumbs (dredging station)

Use a cookie scoop or small ice cream scoop to measure out 16 balls from the fish mixture; place onto a parchment or foil-lined baking sheet. Flatten each ball lightly into rounds.

Dredge each fritter, first in the flour, then in the beaten egg

Do a final dredge in the panko.

Place the dredged fritters onto a parchment lined baking sheet, cover with plastic wrap and refrigerate 1 hour or up to overnight before frying.

Add enough oil to reach 3/4" up the pan; heat over medium high heat to 350F. Add the fritters (cook in 2 batches so as not to overcrowd) and fry 3 minutes per side or until golden brown. 

Remove the fritters to a paper towel lined plate to drain. 

Serve with the aioli and lemon wedges. 

Red Wine Jus

Red wine jus is a French-style sauce made from reduced red wine, beef stock and herbs and finished with butter to achieve a silky, glistening consistency. It is excellent with red meats like beef or lamb. The recipe is simple, but patience is key in order to achieve the perfect reduction. I like to serve this with Beef Wellington or steak.

INGREDIENTS: 

1 cup dry red wine

2 cups low sodium beef stock (or 16 oz hot water + 2 tsp beef base)

1 tbsp unsalted butter

2 shallots, finely chopped

2 cloves garlic, minced

1 tsp flour

1 sprig fresh thyme

1/4 tsp. black pepper

1 tbsp flour + 1 tbsp unsalted butter (beurre manie*)

Pan drippings from meat, if available

1. Melt 1 tbsp unsalted butter in a large saute or sauce pan over medium low heat. Add the chopped shallots and garlic and cook 2-3 minutes until translucent. Sprinkle 1 tsp flour over the mixture and stir 5-10 seconds to cook out the raw taste.

2. Add the red wine; stir with a wooden spoon occasionally for 8-10 minutes or until reduced by half. 

3. Add the beef stock, 1 sprig of fresh thyme and 1/4 tsp black pepper. Reduce heat to a simmer and cook 20-25 minutes, stirring occasionally, until the sauce is reduced by half. 

4. Mash 1 tbsp flour and 1 tbsp. unsalted butter together with a fork in a small bowl until combined. This is the *beurre manie (equal parts butter and flour used to thicken sauces or soups) and set aside.

5. Strain the sauce mixture through a sieve to remove the aromatics. You should have about 1 3/4 to 2 cups of sauce left.

6. Return the strained sauce to the pan and bring up to a simmer over medium heat; whisk in the beurre manie, stirring constantly until the mixture has started to thicken and develops a glossy sheen. If the sauce is still not thick enough to your liking, you can add a cornstarch slurry (1tsp cornstarch mixed with 1 tbsp water) - whisk into the simmering sauce and cook until thickened. 

7. If you have any pan drippings from roasting or browning your meat, you can add to the sauce at this time to enhance the flavor. 

The sauce can be made ahead, refrigerated (up to 3 days) and gently reheated before serving. You can also freeze the sauce in airtight containers up to 3 months. 

Melt 1 tbsp butter in a large sauce pan

Saute the shallots and garlic until translucent; sprinkle in 1 tsp flour and toss for 5-10 seconds to cook out the raw taste

Add the red wine and simmer 5-10 minutes or until reduced by half

Add the beef stock

Add a sprig of thyme and black pepper

Make the beurre manie (1 tbsp flour + 1 tbsp. unsalted butter) and set aside

Simmer over low heat 20-25 minutes until sauce is reduced by half. 

Strain the solids from the sauce

You should have 1 3/4 to 2 cups of sauce left

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Return the strained sauce to the pan and bring up to a gentle boil over medium heat.

Whisk in the beurre manie and stir continuously until slightly thickened and glossy. 

If the sauce is still not as thick as you like, add a cornstarch slurry.

If you have any meat drippings, you can add this to the finished sauce.

No Bake Pumpkin Cheesecake

This pumpkin cheesecake recipe is as easy as it gets since no actual baking is involved. My version is adapted from Katalin Nagy's amazing recipe at easy-no-bake-pumpkin-cheesecake-recipe Delicious and perfect for a Thanksgiving dessert!

GRAHAM CRACKER CRUST:

1 1/2 cups graham cracker crumbs

1 cup unsalted butter

2 tsp sugar

1/8 tsp salt

PUMPKIN FILLING:

7 g packet unflavored gelatin (Knox)

4 tbsp cold water

1/2 cup canned pumpkin puree

3/4 cup sugar

1 tsp lemon juice

1 tsp pumpkin pie spice

20 oz cream cheese

1 cup heavy cream

WHIPPED CREAM DECORATION/TOPPING:

1/2 cup powdered sugar

4 oz. cream cheese

1/2 cup heavy cream

1 tsp vanilla extract

GRAHAM CRACKER CRUST: 

1. Place the graham cracker crumbs, 2 tsp sugar and 1/8 tsp salt in a bowl and stir to combine. 

2. Place 1 cup of unsalted butter into a microwave-proof bowl and microwave for 15-20 seconds or until just melted; add to the crumb mixture and stir well to combine. 

3. Line the bottom of a 9" springform pan with a round of parchment paper; add the crumb mixture and, with the back of a spoon or a wood pastry tamper, spread the crumb mixture evenly over the bottom and sides of the pan; set aside.

PUMPKIN FILLING: 

1. Place 4 tbsp cold water into a small bowl and sprinkle 1 packet of unflavored gelatin on top. Let sit for 20 minutes to allow the gelatin to bloom.

2. Add 1/2 cup canned pumpkin puree, 3/4 cup sugar, 1 tsp lemon juice, and 1 tsp pumpkin pie spice to a small pan; heat over medium low heat and cook for about 3-4 minutes or until the mixture is slightly reduced. 

3. Add the bloomed gelatin to the pumpkin puree mixture and whisk to combine; set aside to let cool to room temperature. 

4. Place 20 oz cream cheese into a medium bowl and whip with a hand mixer over medium speed until light and fluffy. Add the cooled pumpkin mixture and fold into the whipped cream cheese with a rubber spatula until just combined. 

5. Place 1 cup of heavy cream into a medium bowl and whip with a hand mixer to just before stiff peaks; add to the pumpkin mixture and gently fold in to just combine using a rubber spatula. 

6. Pour the filling into the prepared graham cracker crust-lined 9" springform pan. Smooth the top evenly with an offset spatula. 

7. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight. 

WHIPPED TOPPING/DECORATION:

1. Combine 1/2 cup powdered sugar, 4 oz. cream cheese, 1/2 cup heavy cream and 1 tsp vanilla extract in a medium bowl.

2. Beat together with a hand mixer on medium speed until light, fluffy and firm.

Place the whipped topping into a piping bag fitted with an open star piping tip and decorate the top of the cheesecake as desired. 

The cheesecake should keep well in the fridge for 3-4 days. 

Graham cracker crumbs

Combine graham cracker crumbs with melted butter, sugar and 1/8 tsp salt

Spread the crumbs evenly on the bottom and sides of a 9" springform pan

Unflavored gelatin

Place 4 tbsp cold water into a small bowl and sprinkle 1 packet of gelatin over the top. Let sit 20 minutes to allow the gelatin to bloom.

Filling ingredients

Add 1/2 cup canned pumpkin puree, 3/4 cup sugar, 1 tsp lemon juice, and 1 tsp pumpkin pie spice to a small pan.

 Heat over medium low heat and cook for about 3-4 minutes or until the mixture is slightly reduced. 

Place 20 oz cream cheese into a medium bowl and whip with a hand mixer over medium speed until light and fluffy. 

Add the cooled pumpkin mixture and fold into the whipped cream cheese with a rubber spatula until just combined. 

Place 1 cup of heavy cream into a medium bowl and whip with a hand mixer to just before stiff peaks.

Add to the pumpkin mixture and gently fold in to just combine using a rubber spatula. 

Pour the pumpkin mixture into the springform pan. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight. 

For the topping/decoration: combine 1/2 cup powdered sugar, 4 oz. cream cheese, 1/2 cup heavy cream and 1 tsp vanilla extract in a medium bowl.

Pipe the whipped cream decoratively over the top using a star tip.