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Spicy Maple Syrup Fried Fish with Waffles

There’s nothing you can do with chicken you can’t do with fish, including serve it on waffles! Enjoy beer-battered fish dripped, drizzled, or drenched with spicy maple syrup for brunch, lunch, or dinner in 30 minutes or less.

Ingredients

  • For the spicy maple syrup:
  • 1 cup (250 ml) pure maple syrup
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) crushed chili flakes
  • ⅛ tsp (1 g) paprika (OR smoked paprika)
  • ⅛ tsp (1 g) cayenne pepper (optional)
  • For the fish:
  • 908 g (2 lbs) firm white fish (cod, halibut, pickerel/walleye), cut into uniform pieces to ensure even cooking
  • ½ cup (68 g) cornstarch, divided for dusting and batter
  • 1 cup (125 g) all-purpose flour
  • 1 tsp (6 g) salt
  • ½ tsp (2 g) baking powder
  • ½ tsp (1 g) ground black pepper
  • ¼ tsp (1 g) baking soda
  • 1 cup (250 ml) beer, cold (light beer; do not use IPAs or dark beers)
  • Canola, sunflower, or vegetable oil for deep-frying
  • 8–10 pcs waffles, warm

Steps

For the Spicy Maple Syrup

  1. Place maple syrup, salt, chili flakes, paprika, and cayenne pepper into a small saucepan. Stir over low heat until steaming; do not simmer. Heat for 10 minutes.

  2. Turn off heat and cover to keep warm and allow flavours to infuse.

For the Fish

  1. Pat the fish dry with paper towels. Cut into 8–10 uniform portions to ensure that they cook evenly.

For the Dry Ingredients

  1. Place ¼ cup of cornstarch into a dish, to be used for dusting the fish.

  2. In a medium bowl, whisk together the all-purpose flour, the remaining cornstarch, salt, baking powder, black pepper, and baking soda until thoroughly combined. Place all the dry ingredients in the fridge while the oil is heating.

To Prepare

  1. In a Dutch oven, fill with at least 2 inches of oil. Heat oil on medium-high heat to 360–375°F (182–190°C).

  2. Line a baking sheet with paper towels.

  3. Once oil comes to temperature (lower or increase heat to monitor the temperature), remove dry ingredients from the fridge. Add the cold beer to the flour mixture and whisk gently until just combined; do not overmix.

  4. Working in batches, dip pieces of fish, one at a time, into the cornstarch. Ensure all sides are coated before shaking any excess off. Dip the dusted fish into the beer batter, and allow the excess to drip off. Carefully lower the battered fish into the hot oil, letting the fish fall away from you. Do not crowd the pot.

  5. Deep-fry for 2 minutes. With a slotted spoon, flip each piece over and fry for another 2–3 minutes or until deep golden in colour. Carefully remove fish from the oil and place it onto the baking sheet lined with paper towels to absorb excess oil.

  6. Repeat process with the remaining fish.

To Assemble

  1. Place a piece of fried fish over a warm waffle, and drizzle with spicy maple syrup. Serve immediately.

Chef's Tips

  • You can replace the beer with club soda or alcohol-free beer.
  • If there is leftover batter, use it to dip onion rings or sliced vegetables and deep-fry. The batter is best used the day it is made.
  • If pure maple syrup is not available, replace with honey.
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Species Icons White Cod

Health Benefits of Atlantic Cod

  • Bone & Dental Health: Cod is a source of vitamin D and phosphorus, which are vital for the formation and maintenance of strong bones and teeth, and enhancng calcium and phosphorus absorption.
  • Brain & Metabolic Functions: As a good source of choline and B vitamins, cod may support early brain development, energy metabolism, and red blood cell formation. Choline, in particular, is essential for the production of acetylcholine, an important neurotransmitter for memory, mood, muscle control, and other brain and nervous system functions
  • Immunity & Antioxidant Benefits: As an excellent source of selenium and a source of zinc, cod may aid in muscle function, tissue formation, and bone development while boosting the immune system. As a source of Vitamin E, Cod also may offer antioxidant properties that protect the fat in body tissues.

(Health Benefits based on Scrod Cod (per 100g cooked))


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