by Jamison Godfrey •
These are a perfect beer snack when having a few people over for the footy or to plan the next fishing trip.
They are deliberately a little salty but that can be reduced if preferred. It is best to use a good quality skinless white-fleshed fish, although having said that though any fish would be fine, including salmon.
There isn’t really any fuss in making them as long as you have a mincer to mince the fish with. Give them a go next time it’s your turn to put the spread on, you won’t be disappointed.
Ingredients
500g white skinless boneless fish minced (I used hapuku for this recipe)
½ cup chopped spring onions
2 tablespoons baby capers
1 egg
1 tablespoon sea salt
Freshly milled black pepper
Juice and zest of 1 lemon
Chopped flat leaf parsley
Vegetable oil for frying
Aioli
2 egg yolks
Juice of ½ lemon
Salt and pepper to taste
3 cloves finely chopped garlic
Enough olive oil to thicken
Method
To make the fish fritters simply add everything together and combine well with your hands.
For the aioli, whisk the yolks, lemon juice and garlic together, then add the olive oil slowly until the mixture becomes thick: the consistency of mayonnaise, then season to taste.
Heat the oil on the stove in a wok or something similar and drop even sized spoonfuls of the fish fritter mix in without overloading the oil. Repeat this until all the mix has gone and drain on paper towel.
To serve, spoon some aioli on the plate and place the fritters on top, serve with plenty of cold beers and lemon if desired.
This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of season, local produce for yourself.
More info: www.drunkenadmiral.com.au
