Fish fritters is nothing but fish with little bones are boiled in salted water, mashed and then mixed with few spices and vegetables and deep fried in oil. My kids love to have this fish fritters, because it would be easy for them to consume without bones. Also texture is too good, crispy outside, soft and spongy inside. I have prepared this with PARROT fish known as Pachai Elimeen in tamil, the very first time I saw and had this fish. It has wonderful colour like parrot and hence the name.
This can be served as a starter or can be served as tea-time snack. Let us move on to the recipe…
- Parrot Fish – 500 gm
- Onions – 1 no
- Black pepper powder – 1 ½ tsp
- Coriander leaves – a handful
- Garlic cloves – 3 nos
- Green chilies – 2 nos
- Potatoes – 2 nos
- Cumin powder – ½ tsp
- Red chili powder – ½ tsp
- Rice flour – 1 ½ tbsp.
- Eggs – 2 nos
- Salt to taste
- Oil for deep frying
- Pressure-cook potatoes for 2 whistles. Drain the water, peel the skin and mash the potatoes without any lumps.
- Boil the fish pieces in water with little salt, drain the water and mash the fish pieces.
- Peel and finely chop the onions, green chilies, garlic and coriander leaves.
- Take rice flour, black pepper powder, onions, salt, cumin powder, coriander leaves, chili powder, chilies and mix all these together in a bowl.
- Add in the mashed potatoes and mashed fish along with little salt, mix all these together (no lumps should be formed).
- Break the eggs, add little salt and mash all the ingredients together to a big ball.
- Heat oil in a kadai, keep in medium flame.
- Take small portions of mixture and roll them into small balls and keep it aside.
- Gently drop the balls into oil, roll them with a spoon in the oil and cook for 5 mins or until it turns brown in color.
- Drain the oil and remove the fritters to a plate.
Serve hot. I have accompanied this with Tomato Ketchup and Mayonnaise for tea-time snack and also served as starter for Fish Briyani.