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Vinequity and Ray Williams Talk Food and Wine Pairing

Cod Fritters Done Caribbean Style

This event is a part of the Vinequity Black History Month event series.

Join us on Instagram Live, February 21, 2021, at 1:00 pm EST for a food and wine pairing session with Ray Williams, A.K.A. The Grazor ( @grazoreats).

We’ll talk to Ray about Caribbean style cooking and the flavours impart, historical influences, and touch on some of his work in the community. We’ll also highlight Ray's Cod Fritter dish and recipe (jump to recipe) and pair it with a few wines. Our intention is to both highlight Afro-Caribbean food and to make it clear that Riesling is not the only wine pairing for spice driven and flavourful Caribbean foods. With that said, we are big Riesling fans too!!

The Food & Wine

If you want to taste along with us, here are the details for the food and wine pairing.

Nyarai Cellars, Folklore 2019, Niagara Peninsula

Folklore is our very first “Spumante” inspired sparkling white wine. This wine was crafted in gratitude of the struggle, sacrifices and hardships endured by our ancestors. This incredibly aromatic sparkling is a beautiful blend of L’Acadie Blanc, Chardonnay, Muscat Ottonel, Sauvignon Blanc, with a splash of Gewurztraminer. Raise a glass of this fun, festive sparkling wine with family and friends to create your own memories and your own folklore.

Sepp Moser, Grüner Veltliner Classic, Kamptal

Sepp Moser’s Classic range represents wines intended for drinking now, but by no means should be understood as ‘a simple wine’. This majority of the Grüner grapes for this were grown on the steep, rocky loess terraces of Rohrendorf in Kremstal, rich in lime. This is a crisp, bright GV, with green apple, tight pear, on a slender frame. Acidity is shining, and the finish is snappy. Great fun to drink now, especially with green veg or shellfish dishes.

Wine donated by Le Sommelier Wine Agency

Nikolaihof, Grüner Veltliner, Terrassen, Wachau

Leaning strongly towards the savoury and mineral spectrum, with an earthy, smoky, and lightly vegetal nose that almost hides muted lemon and apple tones. Produced with great attention and precision, the property displays all its know-how in this Grüner Veltliner. The wine offers lovely tension and accents of honeysuckle, lemon, ripe apple and honey. Wine donated by The Living Vine

The Grazor Cod Fritters


200g Salted Cod/Coley rinsed and flaked ( alternately one can use fresh steamed flaked cod)

200g of Flour ( plus some extra)

Enough water (c. 200g) to get to easily pourable batter state

2 teaspoons of baking powder

3 eggs

1 hot peppers, finely diced

1 Medium onion small diced

1 sprig of thyme stripped

4 culantro leaves, finely chopped (optional)

3 garlic cloves finely chopped

2 teaspoons paprika

1 teaspoon of Bijol or Tumeric or Curry Powder


  1. As a first step, desalinate your salted cod by rinsing in hot water a few times or bringing to a boil in a pot and rinse.

  2. Once cool shred by hand and ensure no bones.

  3. In one bowl add your flour and baking powder and stir thoroughly.

  4. Add water slowly until you have a reasonably loose batter.

  5. Next, add your eggs one at a time and ensure its worked into the batter well.

  6. Add your seasonings and whisk in thoroughly.

  7. Add the additional ingredients working each into the mix, leaving the flaked salted cod for last.

  8. Work the mixture in and ensure the mixture can pour easily.

  9. Using a heavy bottomed pot, add at least a 2-3 inches of oil and bring to a temp of 350F.

  10. Now, add only one spoonful of the mixture to the oil once it gets to temp to ensure the seasoning is correct.

  11. Once you are happy, then fry the rest of the mixture.

This should easily yield at least 30 plus fritters if dropping only a soup spoon size measure of batter each time.

Serve with a dipping sauce of your choosing.

An alternative to the salted cod is noodle fish or silver fish which can be found in most Asian supermarkets.




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