Flounder Fritters


  • 1 lb flounder fillets
  • 1 and 1/4 cups milk
  • 1 lb cooked potatoes
  • 1 fennel bulb, finely chopped
  • 3 tbs fresh parsley, chopped
  • 2 eggs
  • 1 tbs unsalted butter
  • 2 cups white breadcrumbs
  • 2 tbs sesame seeds
  • canola oil for deep frying
  • kosher salt and fresh cracked black pepper to taste
  • Gently poach the fish in the milk for about 15 minutes, until it flakes easily.
  • Drain and reserve the milk.
  • In a food processor, process until smooth the fish, potatoes, fennel, parsley, eggs and butter.
  • Transfer to a large bowl and add 2 tbs of the reserved cooking milk. Season with salt and pepper and mix well.
  • Cover bowl and chill for 40 minutes, then shape into twenty even-sized fritters.
  • Mix together the bread crumbs and sesame seeds in a shallow dish, then roll the croquettes in this mixture to form a good coating.
  • Heat the oil in a large sauce pan or deep fryer 1/3 full with oil to 350 degrees.
  • Fry in small batches for about 4¬†minutes¬†or until the are golden all over.
  • Drain on paper towels and serve.

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