White Fish Fritters Recipes

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

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:

• Sift flour, baking powder and salt into bowl. Add egg and sufficient milk to make a smooth batter.
• Stir fish (or prawns) into batter.
• Lightly oil frypan. Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden.
• Turn and cook other side.

Steps:

• Beat the eggs in a large bowl, then mix in the milk.
• Season with salt & pepper to taste.
• Lightly beat through the flour & baking powder to ensure there are no lumps. Add the flour slowly - the mixture should be thick & runny but not too gloopy.
• In a colander, rinse the whitebait and pick out any river stones or other debris.
• Drain, and mix into the egg mixture until well combined.
• Heat a frying pan on medium-high heat, and once heated, add the butter/olive oil.
• Drop in dessert-spoonfuls of the whitebait mixture, and cook until the pattie is set (& starts to go golden on the underside). The whitebait will normally have gone white at this stage.
• Turn, and cook on the other side until golden.
• Keep warm in the oven until ready to serve, in my house they get eaten as fast as they are cooked!

Steps:

• Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
• Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.

Steps:

• Mix flour, baking powder and salt into a bowl.
• Add egg and sufficient milk to mix to a smooth batter.
• Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides.
• Drain on absorbent paper and serve with lemon.