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| Title: | Fish Fritters by carpmaster |
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| Type: | Appetizer | |
| Servings: | 4 | |
| Difficulty: | Easy | |
| Prep Time: | 15 minutes | |
| Cook Time: | 20-25 minutes | |
| Ingredients: | 3/4 Cup all-purpose flour, plus extra for dusting Pinch of salt 1 egg, beaten 1 tbsp. olive oil 2/3 cup warm water 1 lb 8 oz White fish fillets, such as Cod, Haddock, Pollock, Hake or Monkfish(Anglerfish) sunflower-seed oil, for deep fying lemon wedges, to garnish |
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| Directions: | To make the batter, put the flour and salt in a large bowl. Make a well in the center and pour in the egg and olive oil. Gradually add the water, beating constantly and drawing the flour from the side into the liquid, to form a smooth batter. Remove and discard any skin and bones from the fish fillets and cut the flesh into 2 inch/5 cm chuncks. Lightly dust with flour. Heat the sunflower-seed oil in a deep-fat fryer, large, heavy-bottom pan, or wok to 350-375 F, or until a cube of bread browns in 30 seconds. Dip each fish piece into the batter to coat and deep-fry in small batches for 5 minutes, or until crisp and golden (if you deep-fry to many pieces at one time, the oil temp will drop and the batter will be soggy). Remove with a slotted spoon and drain on paper towels. Serve the fish fritters hot, garnished with lemon wedges, and accompanied by some homemade french fries. |
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| Other Notes: | ||
| Date Added: | 12/09/09 12:47 PM | |
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