Serves 4
40 min
Brazilian Deep-Fried Fish Fritters
Recipe GLPRc383847034a06a
Crispy golden-brown fritters made from flaked haddock mixed with mashed potatoes, fresh herbs, and zesty lemon, deep-fried until perfectly tender inside and crunchy outside. A traditional Brazilian appetizer or light main course, served with fresh lemon wedges for a bright, refreshing finish.
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Ingredients
2 pounds 3 ounces haddock fillets, skin on, scaled and pinboned
1/4 pint milk
2 bay leaves
2 pounds 3 ounces potatoes, peeled
1 large bunch fresh flat-leaf parsley, finely chopped
1 handful fresh mint, finely chopped
2 lemons Zest from 2 lemons
2 eggs
1 red chile, finely chopped
Sea salt and freshly ground black pepper to taste
4 ounces all-purpose flour, plus more for rolling
Sunflower oil for deep-frying
Fresh lemon halves or wedges for serving
Directions
Preheat your oven to 375°F (190°C). Arrange the haddock fillets in a baking dish and pour the milk over them. Add the bay leaves, then cover the dish tightly with foil. Bake for 15 minutes until the fish is opaque and cooked through. Remove from the oven and let cool slightly.
While the fish cooks, peel the potatoes and cut them into even chunks. Bring a large pot of salted water to a boil, add the potato pieces, and cook for approximately 15 minutes until completely tender. Drain well and return the potatoes to the pot. Place the pot back on the heat for a minute or two to evaporate any excess moisture, then mash until smooth. Set aside.
When the haddock is cool enough to handle, carefully flake the fish into a large mixing bowl, removing and discarding any remaining bones. Add the mashed potatoes, chopped parsley, chopped mint, lemon zest, eggs, chopped red chile, and salt and pepper to taste. Mix thoroughly with a spoon until well combined. Taste and adjust seasoning as needed.
Sprinkle flour generously over a clean work surface. Using about 1 tablespoon of the mixture per fritter, roll the mixture between your floured hands into a torpedo or oval shape, coating lightly with flour as you go. Place each fritter on a plate. The fritters should look rustic and unperfected.
Pour sunflower oil into a large, heavy-bottomed saucepan until it reaches about one-third of the way up the sides. Heat the oil over medium heat to 360°F, using a deep-frying thermometer to monitor the temperature. If you don't have a thermometer, the oil is ready when a small cube of bread browns in approximately 3 minutes.
Working in batches to avoid overcrowding, carefully place the fritters into the hot oil. Deep-fry for about 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on clean kitchen towels. Sprinkle lightly with sea salt while still warm.
Transfer the warm fritters to a serving plate and surround with fresh lemon halves or wedges. Serve immediately while crispy.
