News Americas, NEW YORK, NY, Fri. May 15, 2020: This week we feature a dish that is sure to leave you feeling Irie. It’s Red Stripe Battered Fish ‘n Festival with CBD from Cedella Marley’s new book “Cooking with Herb,” which she shared with The Cannabist. Here’s how to make it.
3 cups all-purpose flour, plus extra for shaping
⅓ cup fine cornmeal
1½ teaspoons baking powder
¾ teaspoon fine sea salt
3 tablespoons granulated cane sugar
3 tablespoons unsalted butter, melted
1⁄2 teaspoon vanilla extract
6 cups neutral oil, for deep-frying
1 bottle (12 ounces) beer (preferably Red Stripe)
1½ pounds fish fillets (such as red snapper, ling cod, haddock, pollack, or tilapia), skin removed and sliced crosswise into 2-inch pieces
2 teaspoons cannabis oil
Hot sauce, for serving
2 lemons or limes (or a combination), cut into wedges
1. Whisk together 2½ cups of the ﬂour, the cornmeal, baking powder, and salt in a medium bowl. Measure out ¾ cup of the mixture, transfer to another bowl, and stir in the remaining ½ cup ﬂour. Set this mixture aside for making the ﬁsh batter.
2. To the ﬂour mixture remaining in the ﬁrst bowl, whisk in the sugar. In a small bowl or measuring cup, combine ⅔ cup cool water, the melted butter, and vanilla. Add the wet ingredients to the ﬂour-sugar mixture, using a wooden spoon to stir until it comes together into a mass (add a tablespoon or two of water if the dough isn’t coming together).
3. Turn the dough out onto a lightly ﬂoured work surface and knead until it comes together in a semi-smooth ball, about 1 minute. Wrap it in plastic wrap and set it aside to rest for 10 minutes.
4. Unwrap the dough and sprinkle it with a little ﬂour. Divide the dough into 12 equal pieces and roll each into a 3- to 4-inch-long rope. Transfer to a plate, cover with plastic wrap, and set aside.
5. Heat the oil to 350°F in a large pot or Dutch oven over medium-high heat. Once the oil comes up to temperature, drop 4 to 5 pieces of festival into the oil and fry, turning often, until they are golden brown and cooked through, 6 to 8 minutes. Transfer to a wire rack and fry the remaining pieces.
6. Whisk the beer into the reserved bowl of ﬂour and cornmeal, stirring until smooth. Dredge the ﬁsh fillets on both sides in the plain ﬂour, then drop the ﬁsh into the batter to coat both sides, allowing the excess to drip back into the bowl.
7: Immediately add to the hot oil, frying just a few pieces at a time and moving and turning them occasionally so they don’t stick together. Fry the ﬁsh until golden brown on both sides and cooked through, 8 to 10 minutes (I like to take out a piece and cut into it to make sure the ﬁsh is cooked through before taking out the other fillets). Transfer to a wire rack. Repeat with the remaining ﬁsh.
8. Stir the cannabis oil into the hot sauce and divide into 4 small dishes for dipping (one for each guest). Serve with lemons and limes on the side.