Fish Fritters


What you need

  • 400g firm white fish fillets (rockling or cod have a mild taste)
  • 2 Tbls extra virgin olive oil
  • 1 lemon – sliced into rounds
  • 5 medium floury potatoes
  • 1 Tbls chopped chives
  • ¼ cup plain flour
  • ¼ cup parsley – finely chopped
  • 1 large egg
  • 1 cup fine breadcrumbs
  • Sea salt and freshly ground pepper to taste
  • Extra olive oil for shallow frying.
  • What to do

Heat fan forced oven to 180oC.

Place the half the lemon slices on a baking tray lined with baking paper.

Lay the fish on the top and brush both sides with the olive oil.

Season with salt and pepper and place remaining lemon slices on the top.

Bake for 15 minutes or until the fish turns opaque and flakes easily using a fork. Remove from the oven and put aside.

In the meantime, add the peeled chopped potatoes into a pot of cold water.

Bring to the boil and simmer until very soft.

Drain and mash well, then allow to cool slightly.

Add chives, flour, parsley and lightly beaten egg.

Break up the fish carefully and add to the potato mixture. Mix gently without mashing the fish.

Take a tablespoon full of the mixture and form into ball then gently press down into a patty.

Coat with the breadcrumbs and place on a tray to cool and firm up in the fridge for about 30 minutes.

Heat the extra oil in a shallow fry pan and add a few patties at a time. Cook on a medium heat until the breadcrumbs turn golden, the turn the fitters over carefully and cook on the other side.  Place on kitchen paper to drain.

Serve with home made chips or rainbow coleslaw

Makes approximately 18 fritters.