Geoduck Fritters from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by J
Here, chopped geoduck body is marinated in buttermilk and cooked into crisp, golden brown fritters. Serve it simply with lemon wedges, or with homemade aioli. This recipe is from chef Abel Padilla ...
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Ingredients
- Rice bran oil or canola oil, for frying
- Lemon wedges, for serving
- Kosher salt
- freshly ground pepper
- 2 cups (480 ml) buttermilk
- 1 tablespoon sweet Hungarian paprika
- 1 cup (160 g) rice flour
- 1 geoduck body, finely chopped
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