2X Cod Collar "Wing" Recipes c/o Chef Bradley Yip

Special Thanks to Chef Bradley Yip for sharing both the Cod Collar "Wings" with Spicy Lemon Aioli and the Smoked Cod Collar "Wings" with Wiri Wiri Glaze recipes with us as we bring the 2025 Barbecue’N Across Canada recipe series to inspire your grilling adventures. In March we feature recipes from the great Provinces of Newfoundland & Labrador.

Click Here to learn more about Chef Bradley.

Cod Collars are often an underutilized cut, that can easily be transformed into crispy "wings” with an enhanced “wing” feel when cooked on your smoker. Paired with a bright and spicy lemon aioli, these fish wings are sure to impress your family & friends. Scroll down to the second version of this recipe which uses a Wiri Wiri glaze, perfect for a savoury, sticky, smoky treat. Why not try both?

Recipe 1 - Cod Collar "Wings" with Spicy Lemon Aioli

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Serves: 4

INGREDIENTS:

• Cod Collars:
  • 1 lb (450g) cod collars, trimmed and patted dry
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
• Batter:
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (120ml) sparkling water or club soda, cold
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) smoked paprika
  • Salt and pepper to taste
• Spicy Lemon Aioli:
  • 1/2 cup (120ml) mayonnaise
  • Zest and juice of 1 lemon
  • 1 clove garlic, finely minced
  • 1 tsp (5ml) hot sauce (adjust to taste)
  • Salt and pepper to taste
• To Fry:
  • Vegetable oil for frying

INSTRUCTIONS:

1. Prepare the Cod Collars:
   Season the cod collars with salt and pepper, and set aside.
2. Make the Batter:
   In a bowl, whisk together the flour, garlic powder, smoked paprika, salt, and pepper. Gradually add the sparkling water, whisking until smooth. The batter should be thin enough to lightly coat the collars.
3. Make the Spicy Lemon Aioli:
   In a small bowl, mix the mayonnaise, lemon zest, lemon juice, garlic, hot sauce, salt, and pepper. Adjust seasoning as desired and refrigerate until serving.
4. Fry the Cod Collars:
   In a large skillet or deep fryer, heat oil to 350°F (175°C). Dip each cod collar into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry in batches for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve:
   Serve the crispy cod collars hot with a side of spicy lemon aioli for dipping.

CHEF’S NOTES:

• The sparkling water in the batter makes it extra light and crispy.
• You can substitute cod collars with other firm white fish collars, such as halibut or snapper, if available.
• Experiment with the aioli by adding a touch of honey or smoked chili powder for extra depth.

Recipe 2 - Smoked Cod Collar "Wings" with Wiri Wiri Glaze

 These smoked cod collar “wings” are finished with a sweet and spicy maple Wiri Wiri glaze, perfect for a savoury, smoky treat. The smoker enhances the natural flavor of the cod collars, while the glaze adds a sticky, finger-licking finish.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Serves: 4

INGREDIENTS:

• Cod Collars:
  • 1 lb (450g) cod collars, trimmed and patted dry
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
• Maple Sriracha Glaze:
  • 1/4 cup (60ml) pure maple syrup
  • 2 tbsp (30ml) Choo Wiri Wiri sauce (adjust to taste)
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) apple cider vinegar
  • 1 clove garlic, finely minced
• Wood Chips:
  • Applewood or Cherry Wood chips for a mild, fruity smoke flavour

INSTRUCTIONS:

1. Prepare the Cod Collars:
   Drizzle olive oil over the cod collars, rubbing to coat. Season with salt and pepper.
2. Preheat the Smoker:
   Preheat your smoker to 225°F (107°C) and add applewood or cherrywood chips for a mild, fruity smoke.
3. Smoke the Cod Collars:
   Place the cod collars in the smoker and smoke for 1 to 1.5 hours, or until the fish is opaque and tender, with a smoky aroma.
4. Make the Wiri Wiri Maple Sriracha Glaze:
   In a small saucepan over medium heat, combine maple syrup, sriracha, soy sauce, apple cider vinegar, and minced garlic. Simmer until slightly thickened, about 5-7 minutes, stirring occasionally. Remove from heat.
5. Glaze the Cod Collars:
   Once the cod collars are done smoking, brush them generously with the maple sriracha glaze and return them to the smoker for an additional 5-10 minutes to set the glaze.
6. Serve:
   Serve the smoked cod collars hot, with any remaining glaze on the side for dipping.

CHEF’S NOTES:

• Adjust the heat of the glaze by adding more or less sriracha to taste.
• Experiment with different woods like hickory for a stronger smoke flavor, or maple for a milder complement to the glaze.
• These smoked cod collars pair wonderfully with pickled vegetables to balance the sweet and spicy glaze.