Fish and Potato Fritters |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 36 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| FRITTERS: 12 ounces white-skinned potatoes (about 2 medium), unpeeled | 12 ounces cod or halibut fillets, cut into 1-inch pieces | 1 large egg |
| 2 tablespoons whole wheat flour | 1 teaspoon salt | 1 teaspoon ground coriander |
| 1 teaspoon ground cumin | 1 teaspoon turmeric | 1/2 teaspoon baking powder |
| 1/4 teaspoon cayenne pepper | COATING BATTER: 1-1/3 cups all purpose flour | 1 teaspoon baking powder |
| 1/2 teaspoon salt | 1/2 teaspoon garam masala | 1/4 tespoon cayenne pepper |
| 1/4 tespoon turmeric | 1 cup water | canola oil (for frying) |
| 1 | FOR FRITTERS: Cook potatoes in large saucepan of boiling salted water until very tender, about 30 minutes. Cool slightly. Peel, then mash potatoes in medium bowl until almost smooth. |
| 2 | Finely chop fish in processor. Add fish and all remainig ingredients to mashed potatoes and stir to blend well. using 1 level tablespoonful for each fritter, form mixture into balls; place on rimmed baking sheet. COver and chill 1 to 6 hours. |
| 3 | FOR COATING BATTER: Whisk first 6 ingredients in another medium bowl. Add 1 cup water and whisk until smooth. |
| 4 | Pour enough oil into heavy large skillet to rach depth of 2 inches; heat to 350 F. Working in batches, drop fritters into batter to coat. Using fork, scoop up each fritter; shake off excess batter and drop into hot oil. Fry until golden, about 5 minutes per batch. Drain on paper towels. Serve hot. |