Ling Cod with Roasted Pumpkin, Crispy Sage and Chili

Photo by Rebecca Wellman

“Ling cod (which isn’t actually cod but a greenling) only lives on the west coast from the Baja to Alaska and is most abundant in B.C. waters. We source it from Finest At Sea at almost any time of the year. It has a delicate taste and a firm texture which makes it easy to cook with. As for a vegetable, we pair the beignet with cubed roasted pumpkin, crispy sage and the chili jam.”


Ling cod (purchased from FAS)

2 eggs separated

1/2 cup fresh milk

1 cup flour

1 small red onion finely minced

2 tbsp. chopped chives

2 tbsp. fresh thyme

Salt and pepper to taste

Canola oil



Place cod with a little canola oil on a foiled baking sheet and season with salt and pepper. Wrap the foil so seam is on top.

Bake at 350 until firm with finger. (approximately 20 minutes)

Once the cod is cool break apart with your fingers.

Fold cod, flour and egg yold together with a spatula.

Add the chopped herbs to mixture.

In a separate bowl whip egg whites.

Fold egg whites into the cod mixture being careful not to over mix.

Drop 2- 3 oz. of batter into deep fryer or a heavy-bottomed pan oil.

Deep fry until golden brown


Chilli Jam recipe 250 ml


1 diced yellow onion

2 garlic cloves mashed

3 red jalapenos finely diced

1 red pepper finely diced

1 tbsp toasted cumin seeds

4 tbsp sugar

1/2 cup apple cider vinegar

1 packet dry gelatin



In sauce pan heat up all items except gelatin. The vinegar should steep for a while before adding the packet of gelatin. Follow the directions on packet to make sure you have enough liquid  Seal in a jar and allow to cool in the fridge. Keep in the fridge once opened.

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