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Tin Fish Fritters
Crispy and savory fritters made with canned mackerel ('tin fish'), mixed with aromatic vegetables and herbs, then deep-fried to golden perfection. A popular snack or appetizer.
🧂 Ingrediënten
- 2 cans (approx. 4 oz each) Canned mackerel (tin fish)(drained and flaked)
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 cup Onion(finely chopped)
- 2 tbsp Bell pepper(finely chopped (any color))
- 2 tbsp Scallions(chopped)
- 1/2 tsp Scotch bonnet pepper(minced (optional, adjust to taste))
- 2 tbsp Fresh parsley(chopped)
- 1 large Egg
- 1/4 cup Milk(or water)
- 1/2 tsp Salt(or to taste)
- 1/4 tsp Black pepper(or to taste)
- for frying Vegetable oil
👨🍳 Instructies
- 1
In a medium bowl, combine the flaked canned mackerel, flour, baking powder, chopped onion, bell pepper, scallions, minced scotch bonnet pepper (if using), parsley, salt, and black pepper. Mix well.
- 2
In a separate small bowl, whisk together the egg and milk (or water). Pour this wet mixture into the dry ingredients and stir until just combined to form a thick batter. Do not overmix.
- 3
Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
- 4
Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry in batches for about 3-4 minutes per side, or until golden brown and cooked through.
- 5
Remove the fritters from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 6
Serve hot as a snack or appetizer, with a dipping sauce like hot sauce or a lime aioli if desired.
💡 Pro Tips
- ✓Ensure the oil is at the correct temperature to prevent greasy fritters.
- ✓You can add other finely chopped vegetables like carrots or celery.
- ✓For a spicier kick, increase the amount of scotch bonnet pepper.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a tablespoon of cornmeal to the batter for extra crunch.
- Serve with a side of tartar sauce or a spicy mango chutney.