Crispy Kosher Fish Fritters With Spicy Mayo

By /
Jump to Recipe Print Recipe

I’ve been making these fish fritters for years, and they never fail to disappear within minutes of hitting the table. There’s something incredibly satisfying about that perfect crunch giving way to tender, flaky fish inside. The technique isn’t complicated, but getting that golden exterior while keeping the fish moist takes a bit of know-how.

The key to really crispy fritters is starting with firm white fish like cod or halibut. I pat the fish completely dry before cutting it into chunks, which helps prevent the oil from splattering and ensures better browning. The batter is where things get interesting. I use a combination of all-purpose flour and cornstarch, which creates an incredibly light and crispy coating. A splash of seltzer water instead of regular water adds extra bubbles that make the batter even crispier.

Getting the Perfect Crispy Coating on Fish Fritters

What really sets these apart is the spicy mayo. I make mine with good mayonnaise, sriracha, a squeeze of fresh lemon juice, and just a touch of garlic powder. The heat plays beautifully against the mild fish, and that creamy texture is perfect for dipping. You can adjust the spice level to your liking, but I find that a good kick of heat really wakes up your taste buds.

Making the Ultimate Spicy Mayo Dipping Sauce

These fritters work beautifully as an appetizer for Shabbat dinner or as a light lunch with a simple salad. I often serve them alongside roasted vegetables or with some pickled cucumbers to cut through the richness. They’re best eaten immediately while the coating is still crackling hot, so have your guests ready to dig in as soon as they come out of the oil.

Crispy Kosher Fish Fritters With Spicy Mayo - Jewish recipe
I've been making these fish fritters for years, and they never fail to disappear within minutes of hitting the table. There's something incredibly satisfying about that perfect crunch giving way to tender, flaky fish inside. The technique isn't complicated, but getting that golden exterior while keeping the fish moist takes a bit of know-how. The key to really crispy fritters is starting with firm white fish like cod or halibut. I pat the fish completely dry before cutting it into chunks, which helps prevent the oil from splattering and ensures better browning. The batter is where things get interesting. I use a combination of all-purpose flour and cornstarch, which creates an incredibly light and crispy coating. A splash of seltzer water instead of regular water adds extra bubbles that make the batter even crispier. What really sets these apart is the spicy mayo. I make mine with good mayonnaise, sriracha, a squeeze of fresh lemon juice, and just a touch of garlic powder. The heat plays beautifully against the mild fish, and that creamy texture is perfect for dipping. You can adjust the spice level to your liking, but I find that a good kick of heat really wakes up your taste buds. These fritters work beautifully as an appetizer for Shabbat dinner or as a light lunch with a simple salad. I often serve them alongside roasted vegetables or with some pickled cucumbers to cut through the richness. They're best eaten immediately while the coating is still crackling hot, so have your guests ready to dig in as soon as they come out of the oil.
Print Recipe Pin Recipe
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.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top