Fish Fritters
Start with a good piece of fish and let your imagination be your guide.
By PlentyMag.comThu, Jul 29 2010 at 1:55 PM EST
Photo: Getty Images George Wilkes of The Angry Trout Café in Grand Marais, Minn., shares the history behind the recipe: “Though the exact recipe has changed over time, the idea of deep-fried gobs of fish-flavored dough was given to me by Mark Brown, who makes something like this when he goes on camping trips in the nearby Boundary Waters Canoe Area Wilderness — the variations on this recipe are endless. The important thing is to use a good piece of fish.”
Fish Fritters
Ingredients
For the fritters:
- 10 ounces finely chopped fish, such as lake trout or herring, bone and skin removed, chopped
- 1 1/4 cups flour
- 1 1/2 tablespoons baking powder
- 1/4 cup minced onion
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped fresh Italian parsley
- 1 1/2 tablespoons sugar
- 3/4 cup buttermilk
- 2 tablespoons tomato paste
- 1/2 teaspoon Worcestershire sauce
- 1 1/4 teaspoons salt
- 1/2 teaspoon celery seed
- 2 teaspoons dried thyme
- Cayenne pepper to taste
For the tartar sauce:
- 1 1/2 cups good mayonnaise
- 6 tablespoons pickle relish
- 1 tablespoons Dijon mustard
- 2 tablespoons dried dill weed
Time estimates
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Directions
In a bowl, mix flour and baking powder, set aside. In a larger bowl, mix all other ingredients. Add flour mixture a little at a time while continuing to mix. Drop spoon-sized gobs of the fish-dough mixture into canola oil (if you’ve got bear fat, all the better!) that has been heated to 350 degrees. Fry for 2 to 4 minutes until golden brown. Serve with tartar sauce.
Yield
Makes 36 fritters
Thumbnail photo: Sifu Renka/Flickr
See also:
