Recipe: Fish Fritters
Made with corn and seasoned with lemon and dill, these savoury Southern-style appetizers are a welcome twist on the traditional fish cake.
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Cooking tools:
- Deep-fry thermometer
- Microplane
- Skillet
- Pot
- Mixing bowl
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Oven
- Stove
- Baking sheet
- Paper towel
Ingredients
- ¼ cup canola oil, plus more for frying
- 1 cup corn kernels
- 4 cloves garlic, minced
- 2 cups masa harina
- 1 red bell pepper, seeded and diced
- ½ red onion, diced
- 3 sprigs dill, chopped
- 9 oz hot-smoked fish, skin and bones removed, diced
- Finely grated zest and juice of 2 lemons
- ¼ to ½ cup hot water
- Salt to taste
- Hot sauce and mayonnaise, for serving
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