Seattle Fish Fritters -

Seattle Fish Fritters

Ingredients

½ fennel bulb cut in pieces
1 medium leek cut in pieces
1 green bell pepper, seeded and cut in pieces
2 garlic cloves
1 tablespoon butter
⅛ teaspoon red pepper flakes
Salt and pepper
6 ounces skinless boneless salmon cut in pieces
3 ½ ounces skinless boneless rockfish, ling or cod, cut in pieces
3 ounces cooked peeled shrimp
1 cup flour
6 eggs, beaten
1 ½ - 2 cups milk
1 tablespoon chopped fresh basil
4-6 tablespoons oil, for greasing
Sour cream, for serving

Details

Serves: 4

Method

1. Combine the fennel, leek, bell pepper, and garlic in a food processor and process until finely chopped.

2. Melt the butter in a skillet until sizzling. Add the vegetable mixture and red pepper flakes. Season with salt and pepper. Cook over low heat until softened, 8-10 minutes. Remove from the heat and set aside.

3. Combine the salmon, rockfish, ling or cod, and shrimp in the food processor. Process, using the pulse button and scraping the sides of the container several times, until the mixture is coarsely chopped. Scrape into a large bowl and set aside.

4. Sift the flour into another bowl and make a well in the centre.

5. Gradually whisk in the eggs alternately with 1 ½ cups milk to make a smooth batter. If necessary, strain the batter to remove lumps.

6. Stir the seafood, vegetables, and basil into the batter. If it seems too thick, add a little more milk.

7. Lightly oil a griddle or non-stick skillet and heat over medium heat. Spoon in the batter by ⅓ cupfuls. Cook until the fritters are golden around the edges, 2-3 minutes. Turn them over and cook the other side, 3 minutes more. Work in batches, keeping the cooked fritters warm.

8. Serve hot with sour cream.

Related food category:

• Fish and Seafood