“This is from the Betty Crocker International Cookbook, with a few changes we made to suit our taste buds. The introduction explains that these are named for the fact that, before electricity was commonplace, fritters were purchased at take-out stands, wrapped in paper and stamped 'paid'. The locals then took their fritters home or to the beach for eating.”
READY IN:
55mins
SERVES:
6
YIELD:
36 fritters
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
  2. Cook and stir onions in 2 tablespoons oil until tender.
  3. Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
  4. Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
  5. Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
  6. Serve withy tartar sauce and lemon wedges, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: