Often the best way to introduce the uninitiated (or the skeptical) to seafood is to cook it as an ingredient in familiar preparations like burgers, cakes, croquettes, and stews, as opposed to showcasing the fish as the main event. Indeed these are some of my favorite ways to eat seafood since they tend to be more forgiving.
They may not be any faster (in some cases they’re somewhat involved), but the results are immensely appealing for seafood novices, while adding variety to an experienced cook’s fish repertoire. A few of such dishes start with already-cooked fish, which makes them excellent vehicles for leftovers.
If you want to cook fish fitter, then just follow the instructions mentioned below:
Fish Fitter:
Few dishes are as versatile as fritters, and few fritters are as wonderful as those made with fish. It doesn’t matter whether the seafood is raw or cooked, as long as you finely chop or flake it and combine it thoroughly with the other ingredients.
Other seafood you can use: shrimp, craw fish, scallops, clams, mussels, oysters, crab, lobster, or cooked conch.
Ingredient:
- 1 pound thick or thin fish fillets or steaks without skin or bones, raw or cooked
- 1 onion, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper or cayenne
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup chopped fresh parsley or cilantro
- Neutral oil, like grape seed or corn, for deep frying
- Lime wedges for serving
Steps:
- Chop the fish with a knife, then, if it’s cooked, shred it with your fingers; if it’s raw, keep chopping until it’s finely chopped. Combine it with onion and garlic, sprinkle with salt and pepper or a little cayenne, and mix well with a wooden spoon.
- Add the flour and stir a few times, then beat in the eggs one at a time. Add about 1/2 cup water and stir, then continue to add water (about another 1/4 cup) until a batter forms, it should be a bit thicker than pancake batter, but not much. Stir in the herbs.
- Let the mixture rest while you put at least 2 inches oil in a deep pan on the stove and bring to 350°F over medium-high heat. (A drop of batter will sizzle energetically but not violently when the oil reaches this temperature.
- Use a tablespoon, gently drop spoonful of the cod mixture into the oil and fry, turning once, until golden brown, about 5 minutes total. Work in batches, taking care not to crowd the fritters.
- Drain them on a paper towel. Add some more salt if you like and serve them with lime wedges or leave them in a warm oven until ready to serve.
Indian Shrimp Fritters. Substitute fish with 1 pound shrimp, peeled and ground. Add 1 teaspoon Ground cumin and 1 teaspoon ground turmeric to the shrimp, onion, garlic, and pepper mixture. Substitute parsley with 2 fresh hot green chilies, seeded and minced.
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