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1
Soak the cod in water in a bowl in the fridge for 24 hours, changing the water 4 times, every 6 hours or so.
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2
Place only 6 of the eggs in a pot and cover with water.
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3
Bring the water to a boil over high heat, then remove from the heat and allow the eggs to cook for an additional 5 minutes in the hot water.
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4
Carefully drain the water off, and run cold water briefly over the eggs just to cool them down enough to handle.
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5
Peel the eggs, then soak them in cold water to cool them off completely.
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6
Drain the fish from the water and press dry.
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7
In a food processor fitted with the steel blade, process the fish until finely chopped.
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8
Add the 2 remaining raw eggs and the paprika to the processor and process until thoroughly mixed and pasty.
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9
Divide the paste into 6 equal portions, about 1/4 cup each.
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10
Put the rice flour in a shallow bowl.
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11
Roll the hard-boiled eggs in the rice flour and shake off any excess.
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12
Gently wrap each egg in the fish mixture until completely covered, transfer to a plate, and put them in the freezer to chill for 5 to 10 minutes.
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13
The coated eggs can be stored in the fridge, covered, for up to 24 hours.
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14
Just freeze for 10 minutes before frying.
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15
Preheat the oven to 200F.
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16
Place the Dutch oven with the clip-on candy thermometer over medium heat, fill halfway with oil, and bring the oil to 375F.
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17
In a small bowl, mix together the ingredients for the filling.
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18
Using a slotted spoon or spider, carefully lower the coated eggs into the oil, adjusting the heat as necessary to keep the temperature consistent.
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19
Fry the eggs until golden brown, 2 to 3 minutes.
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20
Transfer the fried eggs to a cutting board and, using a serrated knife, slice the eggs in half lengthwise.
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21
Scoop out the yolk and add it to the filling mixture.
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22
Place the yolk-less eggs on a sheet pan in the oven to keep warm.
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23
Mash up the yolks and filling mix with a fork until smooth.
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24
Remove the warm eggs from the oven and spoon the filling into the cavity of each egg.
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25
Garnish each egg with one dot of sriracha sauce.
