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Scottish Fish Supper Fritters
A delightful twist on the classic fish supper, these fritters combine flaky white fish with mashed potato and a hint of seasoning, fried to a golden crisp. Perfect as a starter or a light main.
🧂 Ingredienti
- 400 g Cod or Haddock fillets(skinless and boneless, cut into small pieces)
- 200 g Mashed potatoes(cooled and firm)
- 3 Spring onions(finely chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Lemon zest
- 1 large Egg(beaten)
- 50 g Flour(plus extra for dusting)
- to taste Salt
- to taste Black pepper(freshly ground)
- for frying Vegetable oil
👨🍳 Istruzioni
- 1
In a large bowl, combine the small pieces of fish, mashed potatoes, chopped spring onions, parsley, and lemon zest.
- 2
Season generously with salt and pepper. Add the beaten egg and flour, mixing gently until just combined. Be careful not to overmix.
- 3
Shape the mixture into small, flattened patties or fritters. If the mixture is too sticky, dust your hands lightly with flour.
- 4
Heat about 2-3 cm of vegetable oil in a deep frying pan or wok over medium-high heat until shimmering (around 180°C/350°F).
- 5
Carefully place the fritters into the hot oil, in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
- 6
Remove the fritters with a slotted spoon and drain on kitchen paper. Season with a little extra salt while hot.
- 7
Serve immediately, perhaps with a side of tartar sauce or a lemon wedge.
💡 Consigli Professionali
- ✓Ensure your mashed potatoes are cold and firm; warm or soft mash will make the fritters difficult to handle.
- ✓Don't overcrowd the frying pan, as this will lower the oil temperature and result in greasy fritters.
- ✓For a crispier coating, you can lightly dust the fritters in flour before frying.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add a pinch of cayenne pepper for a touch of heat.
- Incorporate finely diced cooked leeks for a different flavor profile.
- Serve with a dollop of crème fraîche mixed with chives.