FRESH SEASONAL INGREDIENTS AND an oceanto-table emphasis are hallmarks of “the Wick.”

FISH FRITTERS

SERVES 4

¼ cup canola oil, plus more for frying 1 cup corn kernels 4 cloves garlic, minced 2 cups masa harina 1 red bell pepper, seeded and diced ½ red onion, diced 3 sprigs dill, chopped 9 oz hot-smoked fish, skin and bones removed, diced Finely grated zest and juice of 2 lemons ¼ to ½ cup hot water Salt to taste Hot sauce and mayonnaise, for serving Heat the ¼ cup oil in a frying pan over medium heat. Add the corn and cook until beginning to brown. Add the garlic and cook for a further 30 seconds. Remove from the heat and let cool for a couple of minutes.

In a large bowl, combine the corn mixture and masa harina with the red pepper, onion and dill. Gently stir in the fish, then the lemon zest and juice. Drizzle ¼ cup hot water over the mixture and stir until it becomes a thick paste that you can work with your hands; add more water if necessary to achieve the right consistency. Use your hands to form the fish mixture into roughly shaped fritters with lots of ridges.

Preheat the oven to 350°F. Fill a deep pot halfway with oil and heat until it registers 350°F on a deep-frying thermometer. Add the fritters to the oil and fry until golden brown, then drain on paper towels. Transfer to a baking sheet, season with salt and place in the oven for a few minutes, until the fritters are hot in the centre. Serve with the hot sauce and mayonnaise.