Ocean Perch Fritters

Sharon123's Note:

A yummy way to fix perch!From Woman's Day Encyclopedia of Cookery.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1⁄8; teaspoon white pepper
• 1 dash paprika
• 1 teaspoon baking powder
• 1 egg , separated
• 2⁄3; cup milk
• 1 tablespoon melted margarine
• 2 cups flaked cooked freshocean perch fillets (about 1 pound raw) or 2 cups frozen ocean perch fillets (about 1 pound raw)
• fat (for deep frying)

Directions:

1. Sift together flour, salt, white pepper, paprika, and baking powder.
2. Mix egg yolk with milk and add to dry ingredients; beat well.
3. Add melted margarine.
4. Fold in stiffly beaten egg white and fish flakes.
5. Drop by tablespoonfuls into hot deep fat (370 degrees to 375 degrees Fahrenheit on a frying thermometer).
6. Fry until golden brown on both sides.
7. Drain on absorbent paper.
8. Serve at once with horseradish and ketchup or chili sauce.
9. Mskes 4 servings.
10. Note: These fritters can also be made with mullet, pike, fluke, halibut, salmon or flounder.

Reviews

[OLJ]

The whole family loved it! A nice change of pace for Lent.

[Aunt Cookie]

We loved these! I used perch, but I think this would be great with a stronger-tasting fish, too (maybe salmon). The fritters seemed almost like hush puppies (in a good way); I might even try adding a little cornmeal next time. The other taster thought this might be even better with more fish added, but it was good as written, too. We tried a bunch of different dipping sauces...his favorite was the cocktail sauce and mine was wasabi sauce (the recommended horseradish was also good). Thanks for posting; it made for a delicious Friday fish fry!