Fish Fritters With Mashed Potatoes And Rutabaga Recipes

EASY, STEP BY STEP POTATO AND SALMON FISH CAKES

Steps:

• Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl.
• Mix all the ingredients together using a fork to break up the fish, then form into patties (if the mixture is too soft, refrigerate for an hour or so before shaping).
• Dip patties into beaten egg, then coat in the breadcrumbs.
• Place on a baking sheet, and continue until the remaining mixture is finished.
• Fry gently over medium heat until golden brown on both sides, adding oil as needed.
• Place on paper-towel lined sheet to absorb the excess oil. Serve as desired.

GARLIC-MASHED RUTABAGAS & POTATOES

Steps:

• Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

PORTUGUESE FISH AND POTATO FRITTERS

Steps:

• Soak cod for at least 12 hours in cold water, changing water several times. Then cook fish for about 15 minutes in boiling water. Remove, let cool slightly, remove skin and bones and grind. Peel potatoes, rinse and cook 30 minutes in boiling salted water, drain, let dry and press through a ricer. Peel onion and chop finely. Add potatoes, ground cod, onion and freshly chopped parsley to a bowl and mix thoroughly.
• Stir in wine and season with salt, pepper and freshly grated nutmeg. Mix in eggs one at a time to create a moldable dough. If necessary, add flour. Using 2 tablespoons, scoop fritters from the fish mixture and fry until golden brown in hot oil. Remove with a slotted spoon, drain on paper towels and serve lukewarm.

FISH FRITTERS WITH MASHED POTATOES AND RUTABAGA

Steps:

• For the mashed potatoes and rutabaga: Rinse the rutabaga and potatoes, peel and dice. Peel 1 onion and the garlic. Dice the onion and mince the garlic. In a large saucepan, sauté the onion and garlic in the butter until translucent. Add the rutabaga, potatoes and 1 liter (approximately 8 cups) water and cook for 15 minutes.
• For the fish fritters: Soak the bread in warm water. Rinse the fish, pat dry and mince.
• Peel 1 onion and chop finely. Rinse the parsley, shake dry and chop finely. Squeeze the excess moisture from the bread and mix with the fish, onion, parsley, egg and lemon juice and season with salt and pepper.
• Shape into 8 patties and coat in breadcrumbs.
• Peel the remaining onion and cut into rings. Chop the bacon and fry until crispy. Add the onion and sauté until translucent, around 3 minutes. Keep warm.
• Melt the butter in a large frying pan and sauté the fritters over medium heat until golden brown on each side, around 5 minutes.
• Drain the rutabaga and potatoes, press through a potato ricer, mix in the cream and butter and season with nutmeg, salt and pepper.
• Serve the fish fritters on serving plates with the mashed potatoes and rutabaga and sautéed bacon and onion.

FLUFFY SEAFOOD FRITTERS

Steps:

• Sift flour, baking powder and salt into bowl. Add egg and sufficient milk to make a smooth batter.
• Stir fish (or prawns) into batter.
• Lightly oil frypan. Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden.
• Turn and cook other side.

SEAFOOD FRITTERS

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.

MASHED POTATOES AND RUTABAGA

Steps:

• In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
• In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.