Smoked Fish Fritters With Beet Vinaigrette Recipes

Steps:

• For beet vinaigrette:
• Preheat oven to 400°F. Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50-60 minutes. Let cool. Peel and cut into 1/4" cubes.
• Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt. DO AHEAD: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill.
• For fish fritters:
• Heat oven to 400°F. Place cod on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in center, 10-15 minutes. Let fish cool, then flake with a fork.
• Mix cod, whitefish, eggs, shallot, matzo, chives, 2 tablespoons dill, and 2 tablespoons water in a medium bowl. Season with pepper and mix vigorously to combine (mixture will be stiff). DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill.
• Reduce oven temperature to 200°F; set a wire rack inside a large rimmed baking sheet. Heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Working in batches, drop scant 1/4-cupfuls of fritter mixture into skillet; press gently with a spatula to flatten. Cook, turning once and adding more oil if needed, until golden brown and crispy around edges, about 4 minutes per batch. Transfer to prepared rack. Keep warm in oven while cooking remaining fritters.
• Mix beets into vinaigrette. Serve fritters with vinaigrette; top with dill.

Steps:

• Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
• Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
• Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.

Steps:

• Process the beets in a juice extractor, to make 1 cup juice.
• In a small saucepan, boil the beet juice over high heat until it is reduced to ½ cup, about 10 minutes.
• Stir in the vinegar and boil for 30 seconds. Add the oil and boil for 30 seconds, or until emulsified. Stir in the lime juice, salt, and pepper to taste and serve at once.