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Crisp Fish Fritters

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Here is the easiest and quickest recipe of crisp fish fritters. I used canned mackerel fillets in an olive oil sauce. But if you are not fan of mackerel, you can also use any firm white-fleshed fish such as cod, hake, scrod, flounder, cooked, drained and flaked.

Here is the easiest and quickest recipe of crisp fish fritters. I used canned mackerel fillets in an olive oil sauce. But if you are not fan of mackerel, you can also use any firm white-fleshed fish such as cod, hake, scrod, flounder, cooked, drained and flaked.

Ingredients

Serves: 20-30

Metric Cups
  • 170 grams smoked mackerel fillets
  • 2 onions (finely chopped)
  • 1 pinch of salt
  • 1 pinch of pepper
  • fresh parsley
  • garlic
  • 275 grams flour
  • 2 teaspoons baking powder
  • 300 millilitres milk
  • 100 millilitres water (if needed)
  • vegetable oil (for frying)
  • 6 ounces smoked mackerel fillets
  • 2 onions (finely chopped)
  • 1 pinch of salt
  • 1 pinch of pepper
  • fresh parsley
  • garlic
  • 9¾ ounces flour
  • 2 teaspoons baking powder
  • 11 fluid ounce milk
  • 4 fluid ounce water (if needed)
  • vegetable oil (for frying)

Method

Crisp Fish Fritters is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix fish with the onions, garlic, and parsley. Stir in flour and baking powder. Add salt and pepper. Then add milk. Mix well. Add water if necessary. (I didn't add water as the batter was smooth enough)
  • Heat the oil in a large pan for deep-frying. Carefully drop by tablespoons into hot oil and fry until brown and crispy. When golden, remove and drain on paper towels. Serve the fritters warm.
  • Mix fish with the onions, garlic, and parsley. Stir in flour and baking powder. Add salt and pepper. Then add milk. Mix well. Add water if necessary. (I didn't add water as the batter was smooth enough)
  • Heat the oil in a large pan for deep-frying. Carefully drop by tablespoons into hot oil and fry until brown and crispy. When golden, remove and drain on paper towels. Serve the fritters warm.
  • Tell us what you think