Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely chop 450 grams of white fish fillets into small pieces and combine them in a large bowl with 2 finely minced stalks of lemongrass, the zest of 1 lime, 2 tablespoons of fresh lime juice, and 1/2 finely minced Scotch bonnet pepper.

2. 2

   In a separate medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

3. 3

   In another bowl, lightly beat 1 large egg and then whisk in 1/2 cup of full-fat coconut milk until thoroughly blended.

4. 4

   Pour the wet egg and coconut milk mixture into the dry flour mixture and stir until just combined; then gently fold this batter into the seasoned fish mixture along with 2 tablespoons of chopped fresh cilantro and 2 tablespoons of chopped scallions until evenly distributed.

5. 5

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

6. 6

   Carefully drop spoonfuls of the fish batter, about 1 1/2 tablespoons each, into the hot oil, frying in batches for 3-5 minutes per side, or until golden brown and cooked through.

7. 7

   Remove the fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.