Best Cod Fritters With Tartar Sauce Recipes

Easy Cod Fish Fritters image

Provided by 2Bleu

Categories Healthy

Time 15m

Yield 24 fritters, 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 red bell pepper, diced
1 onion, diced
2 garlic cloves, minced
2 stalks scallions, diced
1 dash hot pepper sauce (optional)
1 egg, beaten
1/2 cup milk
8 ounces cod, baked
1 cup flour
2 teaspoons baking powder
vegetable oil (for frying)

Steps:

Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.

Cod Fritters with Tartar Sauce image

Yield Makes about 36 fritters

Number Of Ingredients 20

For the tartar sauce
1/2 cup mayonnaise
2 tablespoons minced fresh parsley leaves
2 tablespoons minced sweet pickle relish
1 tablespoon minces onion
1 tablespoon minced celery
1 1/2 teaspoons Dijon-style mustard
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh tarragon leaves or 1/4 teaspoon crumbled dried
a pinch of celery seeds
Tabasco to taste
1 pound cod fillet, poached and flaked
2 large eggs, beaten lightly
1/4 cup thinly sliced scallion
1 tablespoon finely chopped fresh parsley leaves
2 tablespoons minced onion
1/4 cup fine fresh bread crumbs
Tabasco to taste
1 cup finely ground Saltines seasoned with salt and pepper
vegetable oil for deep-frying

Steps:

Make the tartar sauce:
In a bowl stir together the mayonnaise, the parsley, the relish, the onion, the minced celery, the mustard, the lemon juice, the tarragon, the celery seeds, and the Tabasco until the sauce is combined well. (The tartar sauce may be made 1 day in advance and kept covered and chilled.)
In a bowl stir together the cod, the eggs, the scallion, the parsley, the onion, the bread crumbs, 2 tablespoons of the tartar sauce, the Tabasco, and salt and pepper to taste, form heaping teaspoons of the mixture into balls, and roll the balls in the ground Saltines. In a large deep skillet heat 1 1/2 inches of the oil to 350°F and in it fry the cod balls in batches for 1 1/2 to 2 minutes on each side, or until they are golden. Transfer the fritters with a slotted spoon as they are fried to paper towels to drain. Serve the fritters warm with the remaining tartar sauce.