Crispy Herb Fish Fritters

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Crispy Herb Fish Fritters AI-generated image
20 minTotal time
EasyDifficulty
390kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • All-purpose flour Use an equal amount of fine cornmeal for a slightly grainier, crisp finish.
  • Plain yogurt Use an equal amount of sour cream.
  • Parsley Use an equal amount of finely chopped dill.

Nutrition per serving

Estimated values for 1 serving, 390 kcal

Protein30 g
Carbohydrates19 g
Fat21 g

Fiber 1 g · Sugar 2 g · Sodium 460 mg

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Golden, crisp-edged fritters with tender flakes of white fish, fresh herbs, and a hint of lemon. Serve warm with a simple tangy yogurt dip or a crisp salad.

Main Dish International

Steps

  1. Check the fish carefully for bones, then flake it into small pieces and pat it dry if moist.
  2. In a bowl, beat the egg with the yogurt and lemon juice. Stir in the flour, scallion, parsley, salt, and pepper until just combined.
  3. Fold in the fish gently; the mixture should hold together when scooped. If it seems loose, let it rest for 5 minutes so the flour can absorb moisture.
  4. Warm the oil in a small skillet over medium heat. Spoon in four small portions and flatten each lightly.
  5. Cook for about 3 minutes per side, until the fritters are golden and firm at the edges. Adjust the heat if they brown too quickly.
  6. Transfer to a paper-towel-lined plate and serve warm.

Tips for Crispy Herb Fish Fritters

  • Small, evenly sized fritters brown more consistently than large ones.
  • A thin, flexible spatula helps turn the fritters without breaking their tender centers.
  • Serve with lemon wedges and a crunchy cucumber salad for a fresh contrast.

Drink pairing

A dry sparkling wine
Its lively bubbles and acidity complement the crisp coating and fresh herbs without overwhelming the delicate fish.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a sealed container and keep for 3–4 days. Reheat in a skillet until steaming hot and crisp again.

Frequently asked questions

Can I use leftover cooked fish?
Yes. Flake it carefully and check for bones; mildly seasoned, simply cooked fish works best.

How do I know when the fritters are done?
They should be golden outside, firm at the edges, and hot through the middle when broken open.

Can I mix the batter ahead?
You can prepare it a few hours ahead and refrigerate it covered, but fry the fritters shortly before serving for the crispest texture.
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