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A delicious and fun way to serve fish. Classic tartar sauce adds an old-fashioned, comforting element reminiscent of the 1960s.
Serves 4
Fritters
1 lb firm boneless white fish fillets, such as walleye or halibut
½ cup corn kernels, frozen
3 green onions, finely sliced
½ cup rice flour or cornstarch
2 tbsp all-purpose flour
1 tsp salt
½ tsp cayenne pepper
½ tsp onion powder
¼ tsp ground black pepper
½ tsp chili powder
1 egg beaten
½ cup cold water
canola oil for deep frying
Tartar Sauce
½ cup mayonnaise
½ tsp Dijon mustard
1-2 tbsp green hotdog relish
Fritters:
Roughly chop the fish fillets with a knife into ½" chunks.
In a medium bowl, combine the rice flour or cornstarch, all-purpose flour, salt, cayenne powder, onion powder, ground black pepper, and chili powder. Whisk in the egg and the cold water to create a smooth batter. Add the fish, corn kernels and green onions. Stir to coat well.
In a deep medium sized pot, heat no more than one inch of canola oil to 350F. Drop teaspoonfuls of the batter into the hot oil and cook for about 3-5 minutes, or until golden brown and cooked through. With a slotted spoon, remove to paper towel to drain and cool slightly. Sprinkle with sea salt. Serve warm with tartar sauce.
Tartar Sauce:
In a small bowl, whisk together the mayonnaise, Dijon mustard and hotdog relish. Chill until ready to serve.
