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Fish Fritters With La Bolée - Recettes - Du Minot
Yields8 Servings
Prep Time15 minsCook Time3 minsTotal Time1 hr 18 mins


 

Ingredients

 400 g white flesh fish
 200 g flour
 ½ tsp baking powder
 1 finely chopped onion
 1 clove garlic
 1 tbsp chopped chive
 2 egg yolks
 2 egg whites
 150 ml La Bolée cider
 hot pepper
 salt

Preparation

1

Boil the water in a pan with salt and cook the fish 5 to 6 minutes depending on the size of the pieces.

2

Remove from the heat and let it cool. Drain the fish then crumble it.

3

Gently brown the onions and the chopped garlic in a frying pan with oil. Let it cool a few minutes.

4

Mix the flour, baking powder, cider and the egg yolks. Add the fish, browned onions, garlic and chive.

5

Beat the egg whites into very stiff peaks and incorporate carefully to the batter.

6

Let it rest for 1 hour in the fridge. Heat the oil in a deep fryer.

7

Shape into little balls and fry 2 to 3 minutes. Once a nice golden color, drain the fish fritters on a paper towel. Let them cool for a while before savouring. These cakes can be served with various dipping sauces such as aïoli, tartare, mayonnaise and so on.

Ingredients

 400 g white flesh fish
 200 g flour
 ½ tsp baking powder
 1 finely chopped onion
 1 clove garlic
 1 tbsp chopped chive
 2 egg yolks
 2 egg whites
 150 ml La Bolée cider
 hot pepper
 salt

Directions

1

Boil the water in a pan with salt and cook the fish 5 to 6 minutes depending on the size of the pieces.

2

Remove from the heat and let it cool. Drain the fish then crumble it.

3

Gently brown the onions and the chopped garlic in a frying pan with oil. Let it cool a few minutes.

4

Mix the flour, baking powder, cider and the egg yolks. Add the fish, browned onions, garlic and chive.

5

Beat the egg whites into very stiff peaks and incorporate carefully to the batter.

6

Let it rest for 1 hour in the fridge. Heat the oil in a deep fryer.

7

Shape into little balls and fry 2 to 3 minutes. Once a nice golden color, drain the fish fritters on a paper towel. Let them cool for a while before savouring. These cakes can be served with various dipping sauces such as aïoli, tartare, mayonnaise and so on.

Fish Fritters With La Bolée