Whether sweet or savory, I don't think anything could be more of a comfort food than a fritter. A basic fritter is a small, deep-fried cake made by combining chopped foods, such as corn, crab, or shrimp with a thick batter. For this recipe we used swai fish fillets as the main ingredient and mashed Yukon Gold potatoes as a base for the batter. With a little seasoning we had the perfect flavor for our fritters. You can also experiment with the seasonings in this recipe and add more spice to your liking. (A dash of cayenne pepper, some chopped jalapeno peppers or a dash of Tabasco will add a nice bit of heat to the batter.)
The fritters are very easy to make. After poaching the fillets in milk and preparing the mashed potatoes, the two are combined and seasoned, then chilled until you are ready to make the fritters. Then it's just a few minutes to fry them until golden brown.
The fritters would make a nice side dish in place of traditional potatoes but we served them as a main dish with a batch of 7 Day Slaw, a simple tarter sauce and an amazingly wicked Garlic Aioli for dipping. If you are a garlic lover, the aioli makes these fritters even better. The fritters are very kid-friendly, so if you're trying to get your kids to eat more fish, this is a great recipe to try. Enjoy!!
5 medium Fish Fillets, (swai, catfish, or any flaky whitefish will work)
1/2 cup Milk
1/4 tsp Lemon-Dill Seasoning
5 medium Yukon Gold Potatoes, peeled and quartered
1 tsp Dried Onion
1 tsp Fresh Minced Chives (optional)
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
3 to 4 TB Flour
Oil for Frying
Preheat the oven to 375 degrees.
In a medium pot, cover potatoes with water, add 2 teaspoons of salt and boil for 10 - 15 minutes or until tender. Drain the cooked potatoes, making sure you get all of the water drained off. Mash the potatoes in the pan and set aside.
Place the fish in a glass baking pan, cover with the milk and sprinkle with the lemon-dill seasoning. Bake for 15 minutes or until the fish flakes with a fork.
Drain the fillets thoroughly and flake the fish apart with a fork, placing the fish in a medium bowl. Add the mashed potatoes, eggs, dried onion, chives, salt and pepper to the mixture and stir to combine. Add 3 tablespoon of flour to the mixture and stir. The mixture should be a fairly thick consistency, so if you need more flour add the extra tablespoon.
At this point you can either chill the entire bowl of fish-potato mixture for 20 minutes and then make the fritters while you are cooking them, or you can pre-shape the fritters, making heaping tablespoon sized fritters, then placing them on a baking sheet and chilling the whole batch until ready to make the fritters. (I've tried both ways and they work equally well.)
When you are ready to make the fritters, place a large heavy pot over medium-high heat and pour enough oil into the pot so the oil is about 2-1/2 inches deep. When the oil is hot, around 360 degrees, fry the fritters a few at a time until golden brown and crispy, about 6 - 7 minutes. Drain the fritters on paper towels, then serve with tarter sauce and Garlic Aioli.
2 - 3 Garlic Cloves, peeled and chopped
1 TB Lemon Juice
1 tsp Fresh Parsley or Chives, chopped (optional)
1/2 tsp Salt
Pinch of Black Pepper
1/2 cup Olive Oil
Combine garlic, egg, lemon juice, parsley or chives (if using), salt and pepper in a food processor and puree until smooth. Continue to puree the mixture and slowly add the olive oil in a steady stream until you have a mayonnaise-thick sauce. Serve as a dipping sauce with the fritters or makes a great dip for veggies.