Time 15m Yield 24 fritters, 8 serving(s) Number Of Ingredients 12 Steps:
Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish. Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter. Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.
Time 21m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix flour, baking powder and salt into a bowl. Add egg and sufficient milk to mix to a smooth batter. Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides. Drain on absorbent paper and serve with lemon.
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C.) Cook the haddock with the milk and bay leaves, in a tray covered with foil, for 15 minutes. Cook the potatoes in boiling salted water for about 15 minutes until soft. Drain them, then dry out in the pan on the heat and mash. Flake the cooked fish into a large bowl, picking out any bones. Add the mashed potato, finely chopped parsley and mint, lemon zest, eggs, chile and salt and pepper. Mix well, taste. Add more salt, if necessary. Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and make into torpedo-shaped fritters, rolling in the flour. Rough and ready is good. Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a 1/3 of the way up. Heat over a medium heat until a deep frying thermometer inserted into the oil reaches 360 degrees F. (If you don’t have a thermometer, a cube of bread will brown in about 3 minutes.) Deep-fry the fritters for about 5 minutes until brown and crispy. Drain on kitchen towel, sprinkle with sea salt and serve on a large plate with lots of lemon halves.
Yield Makes 8 servings Number Of Ingredients 17 Steps:
For beet vinaigrette: Preheat oven to 400°F. Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50-60 minutes. Let cool. Peel and cut into 1/4" cubes. Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt. DO AHEAD: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill. For fish fritters: Heat oven to 400°F. Place cod on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in center, 10-15 minutes. Let fish cool, then flake with a fork. Mix cod, whitefish, eggs, shallot, matzo, chives, 2 tablespoons dill, and 2 tablespoons water in a medium bowl. Season with pepper and mix vigorously to combine (mixture will be stiff). DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill. Reduce oven temperature to 200°F; set a wire rack inside a large rimmed baking sheet. Heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Working in batches, drop scant 1/4-cupfuls of fritter mixture into skillet; press gently with a spatula to flatten. Cook, turning once and adding more oil if needed, until golden brown and crispy around edges, about 4 minutes per batch. Transfer to prepared rack. Keep warm in oven while cooking remaining fritters. Mix beets into vinaigrette. Serve fritters with vinaigrette; top with dill.
