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Fish Fritters With La Bolée

Yields8 ServingsPrep Time15 minsCook Time3 minsTotal Time1 hr 18 mins

Fish Fritters With La Bolée - Recettes - Du Minot

 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

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


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


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


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


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


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


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.

Nutrition Facts

Serving Size 8

Servings 8