Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by gently poaching 450 grams of white fish fillets in lightly salted water for 5-7 minutes until cooked through and easily flaked, then remove from water and allow to cool.

2. 2

   While the fish cools, finely mince the white part of 2 stalks of fresh lemongrass, 0.5 small red onion, 0.5 to 1 Scotch bonnet pepper (deseeded), 2 cloves of garlic, and 1 tablespoon of fresh ginger.

3. 3

   In a medium bowl, flake the cooled fish into small pieces using a fork, then add the minced aromatics, 2 thinly sliced scallions, 1 tablespoon of fresh lime juice, 1 teaspoon of dried thyme, 0.75 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper, mixing well to combine.

4. 4

   In a separate large bowl, whisk together 1.5 cups of all-purpose flour with 1.5 teaspoons of baking powder.

5. 5

   Gradually add 0.75 cup of cold water to the dry ingredients, stirring just until a thick batter forms, adding up to 0.25 cup more water if needed to reach a consistency that holds its shape.

6. 6

   Gently fold the flaked fish and aromatic mixture into the prepared batter until just combined, being careful not to overmix.

7. 7

   Heat 4 to 6 cups of vegetable oil in a large deep pot or Dutch oven to 175°C (350°F), then carefully drop tablespoons of the batter into the hot oil, frying in batches for 3-5 minutes per side until golden brown and cooked through.

8. 8

   Remove the fried fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil, serving immediately.