recipes
White fish and prawn fritters
2022-05-07
Ingredients
- 150g perch fillets
- 80g cocktail prawns, defrosted, drained and squeezed
- 2 tbsp. chimichurri sauce (Thomy)
- 2 tbsp. corn flour (Lamb brand)
- 3 egg (Le Naturelle)
- 4 tbsp. flour (Lamb brand)
- Touch of milk (Benna)
- 2 tbsp. Greek yogurt
- 1 lime
- Bunch rocket leaves
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Method
Place the fish and prawns together with one egg, chimichurri sauce and corn flour into the bowl of a food processor. Season with salt and pepper and blend. Beat the remaining eggs with the flour, dilute with a touch of milk and season with salt and pepper. Form the fish mixture into small patties of fish, dip into the batter and immediately deep fry. Place on kitchen paper to absorb the extra oil. Zest the lime and squeeze the juice in a bowl with the yogurt. Mix well and serve underneath the fritters, garnishing with the rocket leaves.
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