Simple tips on how to use cod - especially useful during fishing derby season when there is an abundance of fish.
Recipe by Mike Johnson
Cooking oil (vegetable, canola, etc)
Beer/tonic water/soda water (or cold tap water)
1. Lay uugaq on it's side. Hold the fish flat to the table with one hand and using a sharp filleting knife, run the blade along the top of the bones (from head to tail) to remove the meat from one side.
2. Lay the piece of uugaq with the skin side down. Begin cutting the flesh away from the skin, leaving a small piece at the tail end to hold on to.
3. Trim off any skin left on and cut in half. Repeat with other side of fish. Set aside fillets until ready to use for cooking.
4. Heat 2 - 3 inches of oil in a deep pot. Keep a close eye and make sure the oil isn't too hot, it shouldn't be smoking. If you have a deep-fry thermometer it should be between 350*F and 375*F.
5. In a bowl, combine 1 cup of flour, 1 tablespoon of baking powder, and a large pinch of salt.
6. Mix in one can of cold beer or one can of tonic/soda water (or approximately 1 1/3 cup of cold tap water) to create a batter.
7. Fill a bowel or shallow pan with bread crumbs.
8. Dip uugaq fillets in the batter, coat all sides. Then drop battered fillet in the bread crumbs, tossing to cover entirely in crumbs.
9. Carefully drop coated fillets into the oil a couple at a time.
10. Cook until coating is well browned and crispy. Remove with a wire strainer.
11. Place hot uugaq on paper towel or cooling rack placed over a cookie sheet to cool and drain excess oil.
Enjoy with a side of lemon, vinegar, or soya sauce.