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Crispy Kosher Fish Fritters With Spicy Mayo

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PareveFish

Fish fritters are chunks of white fish in a light, crisp batter, fried until golden and served with a quick spicy mayo. Cornstarch and seltzer water in the batter make it especially light and crunchy.

The Batter

Pat the fish completely dry before cutting it into chunks; dry fish browns better and causes less splattering. A mix of flour and cornstarch gives a crisp, delicate coating, and cold seltzer water adds bubbles that make the batter airy. Mix the batter just before frying, and use it within 30 minutes so it doesn’t lose its lightness.

Frying Tips

Keep the oil at a steady temperature, around 350 to 375°F. Too cool and the fritters absorb oil and turn greasy; too hot and they brown before the fish is cooked through. Fry in small batches and drain on a rack.

Kosher Notes

These fritters and the spicy mayo are pareve. Cod, halibut and haddock all have fins and scales and are kosher. Many people don’t eat fish together with meat, so serve them as their own meal or a separate course. Leftover spicy mayo keeps for a week.

Crispy Kosher Fish Fritters With Spicy Mayo
Golden, crispy fish fritters with a light, crunchy coating and tender flaky interior, served with a zesty spicy mayo that perfectly complements the mild fish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Fish Fritters
  • 1.5 pounds firm white fish fillets such as cod, halibut, or haddock
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 large egg lightly beaten
  • 3/4 cup cold seltzer water
  • 4 cups vegetable oil for frying
For the Spicy Mayo
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce adjust to taste
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1 pinch kosher salt

Method
 

Prepare the Fish and Batter
  1. Pat the fish fillets completely dry with paper towels. Cut into 2-inch chunks, removing any bones. Season lightly with salt and set aside.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, paprika, and garlic powder.
  3. In a separate bowl, whisk the beaten egg with the cold seltzer water. Pour the wet ingredients into the dry ingredients and whisk just until combined. The batter should be slightly lumpy. Don't overmix.
Make the Spicy Mayo
  1. In a small bowl, whisk together mayonnaise, sriracha, lemon juice, garlic powder, and a pinch of salt. Taste and adjust spice level as desired. Refrigerate until ready to serve.
Fry the Fritters
  1. Heat oil in a heavy pot or deep fryer to 375°F. The oil should be at least 3 inches deep.
  2. Working in batches, dip fish pieces into the batter, letting excess drip off. Carefully lower into the hot oil, being careful not to overcrowd the pot.
  3. Fry for 3-4 minutes until golden brown and crispy, turning once halfway through. The internal temperature should reach 145°F.
  4. Remove with a slotted spoon and drain on paper towels. Season immediately with a light sprinkle of salt.
  5. Serve immediately while hot and crispy, with the spicy mayo on the side for dipping.

Notes

For best results, make sure your oil temperature stays consistent. If it drops too low, the fritters will be greasy. If it's too hot, they'll brown before the fish cooks through. The batter can be made up to 30 minutes ahead, but don't let it sit longer or it will lose its lightness. Leftover spicy mayo keeps in the fridge for up to a week.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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