Lingcod Fritters With Buttery Potato-Dill Batter
July 1st, 2024Golden Fish Fritters as a Fun Seafood Appetizer
These golden fish fritters are made flaked lingcod folded into a simple potato batter, along with a heavy hand of fresh dill. A quick, shallow pan-fry is all you need to turn the fish fritters into bite-sized seafood appetizers that are crisp on the outside, but creamy on the inside. The fish fritters are a fun, delicious bite to start off a special meal, or even to serve as an afternoon snack on a rainy day.
The fritters can be enjoyed with a sauce if desired — an aioli, or even a dollop of Japanese mayo is a classic dip option. Or, serve these with a wedge of lemon for a bright pop of flavor that complements the intense herbiness of dill.
If you don't have lingcod in your kitchen, try substituting baked Pacific cod or rockfish in place of the lingcod.
Lingcod Fritters With Buttery Potato-Dill Batter
By Wild Alaskan Company
The total cook time for these lingcod fritters includes 30 minutes of inactive time to chill the batter, just before cooking.
Prep time
10 minutes
Cook Time
25 minutes
Total time
65 minutes
Yield
8 fritters
Ingredients
- 1 (6 oz.) portion lingcod
- 3 cups water
- 4 small red potatoes
- Salt and pepper
- 4 tablespoons neutral cooking oil, divided
- 1 cup dill, roughly chopped
- ⅓ cup flour
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 egg
- Lemon wedges or aioli, for serving
Instructions
1. Preheat oven to 350F.
2. In a small pot, bring 3 cups water to a boil. Add potatoes and cook until fork tender, approximately 15 minutes. When cooked, drain potatoes and transfer to a small bowl. Set aside.
3. While potatoes cook, gently pat fish dry with a paper towel or clean kitchen towel. Place fish on a baking sheet, then season with salt and pepper. Drizzle to coat both sides with 1 tablespoon oil, then bake for 10 to 12 minutes depending on thickness of fillet. Lingcod is medium-done when fillet reaches an internal temperature of 130F on an instant-read thermometer at its thickest part. Add another minute or two of cook time as needed until the fish has reached desired doneness.
4. Mash potatoes with a masher, and season with salt and pepper. Flake in the cooked lingcod, then stir dill, flour, butter, garlic, and egg. Mix well.
5. Using your hands, divide mixture evenly into eight balls. Transfer to a plate, then allow to chill in the refrigerator for 30 minutes.
6. When ready to cook, heat a skillet over medium. When oil is sizzling hot, carefully place each ball into skillet and cook approximately 2 minutes on each side, or until golden. Cook in batches if needed, transferring finished fritters to plate lined with paper towels or a paper bag to absorb excess oil.
7. Serve immediately with lemon wedges or a dollop of aioli.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
