Recipe courtesy of Elaine Feore and Joanne Goudie, Storm the Kettle: Resetting the Newfoundland Table

Ingredients:

For cod

• 1 cup (250 mL) all-purpose flour
• 1 Tbsp (15 mL) cornstarch
• ¼ tsp (1 mL) salt
• 1½ cups (375 mL) sparkling water or club soda
• 1½ lb (700 g) fresh cod, cut into 16 strips
• 3 cups (750 mL) canola oil, for frying (approx.)
• 1 cup (250 mL) tomato jam

For red onion and avocado salsa

• 1 avocado, peeled and diced
• 1 cup (250 mL) finely chopped red onion
• 1 Tbsp (15 mL) fresh lime juice
• ½ tsp (2 mL) salt
• ⅛ tsp (0.5 mL) cayenne pepper (optional)

See recipe for tomato jam

eight 6-inch (15 cm) flour tortillas

Directions:

1. Preheat oven to 300°F (150°C).
2. Wrap flour tortillas in aluminum foil and warm in oven for 10 minutes. Mix the flour, cornstarch and salt in a medium bowl. Whisk the sparkling water into the flour mixture and set aside.
3. Heat oil in a large deep frying pan to 350°F (180°C) on a deep frying thermometer.
4. Dip cod strips into batter and add to hot oil. Do not crowd the pan. Fry cod about 2 minutes on each side. Remove with a slotted spoon and drain on paper towels. Keep warm.
5. Spread 2 Tbsp (30 mL) Tomato Jam on each warmed tortilla. Top with 2 strips of cod and 2 Tbsp (30 mL) Red Onion and Avocado Salsa.

Red onion and avocado salsa Mix all ingredients in a medium bowl. Cover and refrigerate until ready to use.