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Seafood Fritters


Scotland's Seafood Fritters


1 lb Fish or 2 cup Shellfish
2 tbsp. Flour
2 Eggs, beaten
1/2 cup Milk cream
about 1 tsp. Salt and Cayenne pepper
1/2 quart Canola oil for frying
How to make the Sauce:
1/2 cup Melted butter
2 tbsp. Milk Cream
2 tsp. Flour
2 tsp. Soy sauce
2 tsp. Mushroom catsup


Flaked, boned, skinned, boiled the fish; or if you are using shellfish, boiled them.

In bowl, mix flour, beaten eggs, cream, add enough cream to soften mixture to sponge dough-like consistency and season to taste.

Heat oil in skillet to very hot then drop in tablespoons of mixture, fry until golden brown on both sides and drain on paper towel, keep warm.

Sauce: Mix cream with the flour, add to melted butter, heating and stirring constantly.

When sauce thickens slightly, add soy sauce, mushroom ketchup then mix well over the sauce and serve.

.Serve 4-6 people.

Useful tips:

This fritter recipe can be made with almost any white fish such as halibut, plaice or cod, salmon or shellfish such as lobster or crab.

I will recommend to serve this with home made French fries and vegetables coleslaw.



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Last modified: May 26, 2003