Best Seafood Fritters With Marmalade Dipping Sauce Recipes

SEAFOOD FRITTERS

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.

CONCH FRITTERS WITH CARIBBEAN DIPPING SAUCE RECIPE - (3.8/5)

Steps:

• FRITTERS: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture. Without cleaning the conch bowl, use it to whisk together the milk, egg, lime juice, and Tabasco. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate up to an hour so the batter firms a bit. When ready to finish, heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. This may have to be done in batches. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly. Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. You may want to keep the fritters warm in a 200°F oven while you cook all the batter to keep them warm, but this is optional. To serve, place six fritters on each of four warm dishes. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. CARIBBEAN DIPPING SAUCE: In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving. Makes about 1 1/2 cups.

EASY COD FISH FRITTERS

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.

FLUFFY SEAFOOD FRITTERS

Steps:

• Sift flour, baking powder and salt into bowl. Add egg and sufficient milk to make a smooth batter.
• Stir fish (or prawns) into batter.
• Lightly oil frypan. Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden.
• Turn and cook other side.

BAHAMA MAMA SEAFOOD FRITTERS WITH TANGY CARIBBEAN COCKTAIL SAUCE

Steps:

• COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use.
• FRITTERS - In a large bowl, combine the flour, baking powder, salt and pepper. In a medium bowl, combine the remaining ingredients (expect the oil). Make a well in the dry ingredients, and add the liquid. Stir with a rubber spatula until just combined.
• In a deep, heavy saucepan, heat half of the oil to 375°F/190°C (To test temperature: A small piece of bread dropped into the oil should float up to the surface almost immediately and brown within 45 seconds.).
• Drop the fish mixture by spoonfuls into the hot oil. Deep fry the fritters in batches until golden brown, for about 5 minutes. Transfer to a paper towel-lined plate (to absorb excess oil).
• Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375°F/190°C (Try the bread test again.) Carefully place the plantain strips into the hot oil, frying in batches so they do not stick to one another. With a slotted spoon move the strips around for about 1 minute until they become crsip. Immediatgely remove them and transfer to a paper towel-lined plate. Sprinkle with salt while they are still warm.
• To serve, place a Romaine leaf inside a bowl, then top with a couple of the plantain strips. (Placing them against the side of the bowl gives the dish a little height.) Add about 3 seafood fritters. Sprinkle some diced red peppers on top of each fritter.
• Serve with Caribbean Cocktail Sauce on the side.

ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
• Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
• It is important not to over-mix or otherwise it will turn into a paste!
• Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
• Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
• Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
• Do this in batches.
• As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
• Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
• Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.

SEAFOOD FRITTERS WITH MARMALADE DIPPING SAUCE

Steps:

• 1. Combine all ingredients and let them rest in fridge for 15 minutes up to an hour.
• 2. Heat cooking oil to 360 degrees. Using a small scoop, drop in small batches in the oil, turning as needed to assure they cook evenly.
• 3. Remove in three to five minutes when lightly browned. Cool, season with salt and pepper or your favorite spice such as Old Bay and serve with dipping sauce.
• 4. FOR THE DIPPING SAUCE: Combine all the ingredients and refrigerate for at least an hour. Now you are ready to dip your fabulous fritters into your divine dipping sauce and enjoy!