Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories932.1 kcal (47%)
Total Fat81.9 g (117%)
Carbs22 g (8%)
Sugars2.8 g (3%)
Protein28.4 g (57%)
Sodium3667.8 mg (183%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbspcanola oil
or refined coconut
1 conions
finely minced
1 call purpose flour
can sub and use gluten free a / p
½ crusset potatoes
crushed
1 tspbaking powder
2 tspsalt
1egg
lightly beaten
1 Tbspbutter
melted
¾ cmilk
1 Tbspparsley
minced
salted cod fish
cooked until most the salt is gone and flakes
1 tspscotch bonnet
or habanero peppers, finely minced
salt
to taste
pepper
to taste
2 cupscanola oil
or refined coconut
Instructions
Step 1
In a frying pan, heat the oil and sautéed the onions until they are translucent and then remove from the heat. Meanwhile in a bowl stir the flour, russet potatoes, baking powder and salt and make a little well in the center of the flour mixture and pour in the egg butter and milk. Mix together well and then add the cooked onions. Next add the fish, parsley, peppers and stir well with a fork or spatula.
Step 2
Pour the 2-3 cups of oil in a deep frying pan or a pot and bring to a medium to high heat. Dip an actual tablespoons tool or use a ¼ ounce ice-cream scoop in the oil and then in the batter and level off. Pour the one tablespoon measurement in the batter. Only drop a few at a time do not crowd the pan as the fish fritter will begin to roll. Cook for about 3-4 mins until they are golden brown on both sides. Remove from fire and drain on absorbent paper. Serve hot or on top of the peppercorn aioli.
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