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Catfish Fritters
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- #53660
Featuring a blend of catfish and spices, these fritters are a creative twist on traditional seafood fare.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 1/2 cup all-purpose flour
1/2 teaspoon salt
2 medium eggs
3 tablespoons butter, unsalted, melted, cooled
1 cup whole milk
1/2 pound catfish or salt codfish
1 pepper, hot, seeded
2 scallions, chopped fine
1 clove garlic, crushed
1 tablespoon fresh parsley, chopped
1/2 teaspoon thyme
1 allspice berry, ground
black pepper, to taste
vegetable oil
directions
Sift flour and salt into bowl. Beat eggs with butter and add to flour mixture. Add milk gradually, stirring only to mix. Add more milk if batter is too stiff. Cover, allow to stand 3 hours.
Meanwhile, soak fish in cold water. Drain, remove bones and skin. Pound fish in mortar with hot pepper. Add scallions, garlic, parsley, thyme, allspice, and black pepper to taste. Stir into batter and stand 30 minutes.
Heat oil in deep fryer (375 degrees F) and fry mixture by heaping tablespoons until golden brown. Drain on paper towels and keep warm.
added by
07harley
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 4, 2021
Giving 5 stars even though I strayed a little from the recipe. I can tell the original recipe has nice proportion of seasonings, but I went heavy on salt and that was not a good idea. My catfish was in a salt brine, then I used creole seasoning on the fish when I pan seared it, plus salt in batter with more creole seasoning. I was doing too much. Will return with a review using original recipe.