the Breville Test Kitchen
Fish Fritters with Asian Slaw
Crisp golden fish fritters get paired with an Asian pickled slaw for a dish that’s all texture and tang. The processor pulses the fish, potatoes and aromatics for the fritters, so you just need to shape and crumb.
1 hr 15 mins total time
1 hr 15 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the fish fritters
375 g white potatoespeeled and cut in half
¼ red onionpeeled
1 large red chillistem removed and seeded (optional)
3 cloves garlicpeeled
2 tbsp olive oil
450 g skinless blue eye filletscut into 2.5cm pieces
2 tbsp soy sauce
1 tsp coarse salt
2 large eggs
2 tbsp milk
½ cup (75 g) plain flour
1½ cups (90 g) panko breadcrumbs
¼ cup (60 ml) vegetable oil
For the Asian slaw
1 Lebanese cucumbertrimmed
- ¼ red onion
peeled
2 green onionstrimmed
- 1 large red chilli
stem removed
¼ red cabbagecored
½ cup mint leaves
½ cup coriander leaves
For the dressing
2 tbsp white sugar
2 tbsp water- 1 red chilli
stem removed and sliced
- ½ clove garlic
peeled
2 tbsp fresh lime juice
1 tbsp fish sauce
To serve
Sea salt
Lime wedges
Instructions
- 1To start the fritters, assemble the processor with the grey spindle and orange adjustable slicer set on 4 in the bowl and slice the potatoes. Transfer the potatoes to a large saucepan, cover with cold water and bring to a boil. Boil for 15 minutes, or until just tender. Drain, place on paper towel to remove excess moisture. Meanwhile, continue to the next step.
- 2In the clean processor bowl, carefully assemble with the grey spindle and green S-blade, add the onion, chilli and garlic and process until chopped. Remove from the bowl and rinse the bowl.
- 3Place a large frying pan over medium heat, add the olive oil and onion mixture and cook, stirring for 4 minutes, or until lightly caramelised. Add the fish and cook, stirring and scraping occasionally for 5 minutes, or until the fish is just cooked. Add the soy sauce and deglaze the pan. Remove the pan from the heat.
- 4In the clean processor bowl with the grey spindle and green S-blade, add the fish mixture, potatoes and salt and pulse to combine, scraping down the side occasionally.
- 5Remove the blade from the bowl and divide the fish mixture into 8 equal portions, about ½ cup each. Roll each portion into a ball and flatten slightly to form the fritter.
- 6Whisk the eggs and milk until combined.
- 7Working with one fritter at a time, place in the flour and toss to coat. Dip into the egg mixture, then coat in the panko. Place on a tray and refrigerate until ready to cook.
- 8To prepare the Asian slaw, assemble the processor with the grey spindle and orange adjustable slicer set on 2 in the clean bowl. Slice the cucumber, red onion, green onions, chilli and cabbage. Transfer to a bowl, tear in the herbs and toss to combine.
- 9To make the dressing, in a small saucepan, bring the sugar, water, chilli and garlic to a boil. Remove from the heat, add the lime juice and fish sauce and swirl to combine. Remove and discard the garlic. Pour over the slaw mixture to lightly pickle and soften.
- 10Place a large frying pan over high heat. Add the vegetable oil, when hot add the fritters and cook for 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towel.
- 11Season the fritters with sea salt and serve with the slaw and lime wedges.
