When it came to fish in Chef Roger Mooking's childhood home, there was no such thing as "frozen fish cakes." Roger grew up on real fish, accompanied by fresh green salads for good measure. So now when he has a craving for a Trinidadian childhood favourite, Akra, he dehydrates and batters up his Obedient Ingredient, Salt Cod. And while the everyday fish meal often includes a tarter sauce, Roger mixes up three different dipping sauces all born of the islands and perfect for every taste. And instead of the old side of coleslaw, he goes for a freshly prepared Shredded Zucchini salad. If you've never kissed the cod, as they say in Newfoundland, this meal is a good way to start!
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