FISH AND POTATO FRITTERS

FISH AND POTATO FRITTERS image

Yield 36

Number Of Ingredients 20

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FRITTERS
12 ounces white-skinned potatoes (about 2 medium), unpeeled
12 ounces cod or halibut fillets, cut into 1-inch pieces
1 large egg
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
COATING BATTER
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garam masala*
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 cup water
Canola oil (for frying)

Steps:

FOR FRITTERS: Cook potatoes in large saucepan of boiling salted water until very tender, about 30 minutes. Cool slightly. Peel, then mash potatoes in medium bowl until almost smooth. Finely chop fish in processor. Add fish and all remaining ingredients to mashed potatoes and stir to blend well. Using 1 level tablespoonful for each fritter, form mixture into balls; place on rimmed baking sheet. Cover and chill 1 to 6 hours. FOR COATING BATTER: Whisk first 6 ingredients in another medium bowl. Add 1 cup water and whisk until smooth. Pour enough oil into heavy large skillet to reach depth of 2 inches; heat to 350F. Working in batches, drop fritters into batter to coat. Using fork, scoop up each fritter; shake off excess batter and drop into hot oil. Fry until golden, about 5 minutes per batch. Drain on paper towels. Serve hot. *A spice mixture available at Indian markets, some specialty foods shops, and in the spice section of many supermarkets.