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Tuesday, August 7, 2012

Fish Fritters Recipe

I’ve had a couple requests for the Fish Fritters recipe from my New England Seafood Shack post.  These were so good!  Make sure you use really good quality fish/seafood when you make them.

Fish Fritters
1 pound fish fillets, skin and bones removed, cooked by poaching in water with Old Bay seasoning and celery leaves.*  (We used half tilapia and half halibut for our class fritters).
1 small yellow onion, chopped – wring out moisture in paper towels
2 garlic cloves, minced
Sea salt
Freshly ground black pepper
Cayenne pepper, optional
1 cup all-purpose flour
2 large eggs
1/2 cup flat leaf parsley, chopped
Canola oil, for frying
Lemon or lime wedges, for serving
 Shred cooked fish with your fingers, leaving in fairly large lumps.  In medium bowl, combine fish with onion and garlic, sprinkle with salt and pepper, and a bit of cayenne if desired.
Add the flour and gently stir to combine (we don’t want to break the fish up too much… in the end they should be thumb-nail (ish) size pieces).  Beat in the eggs one at a time.  Gradually add 3/4 cup water, stirring, until a batter forms.  It should be just a bit thicker than a pancake batter.  Stir in the parsley and set aside to rest.
Heat at least 2 inches of oil in a deep pan over medium high heat to 350F. (A drop of batter sizzles at this point).  Using a tablespoon, gently drop spoonfuls of the mixture into the hot oil and fry, turning once, until golden brown, about 5 minutes.  Be careful not to overcrowd the fritters. 
Drain onto paper towels.  Sprinkle with a bit more salt if desired and serve with lemon or lime wedges (keep warm, uncovered, until serving).
Note: You may also substitute shrimp, scallops, clams, oysters, or lobster.
 *This is the fish stock we used for the clam chowder.  It can be frozen until you are ready to use it. 


Dropping in the fritters to fry.







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