Smoked Fish Fritter Recipe

Prepare smoked fish

Remove any skin and bones from the smoked fish. Flake the fish finely with your hands or fork until you have about 2 cups of loose flakes. Pat lightly with paper towel if the fish is oily — you want moist but not dripping pieces.

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, cornmeal, baking powder, salt, black pepper, and smoked paprika until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg, milk and cold beer (or sparkling water) until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the flaked smoked fish, chopped scallions, parsley, minced garlic and diced red bell pepper. The batter should be thick enough to hold small spoonfuls — if it's too stiff, add 1–2 tablespoons more milk or beer; if too loose, add 1–2 tablespoons flour.

Rest batter

Let the batter rest 10 minutes at room temperature to hydrate the cornmeal and allow flavors to meld. Meanwhile, prepare the frying pan and sauce.

Preheat oil

Pour about 1/4 to 1/3 inch of neutral oil into a large frying pan or skillet. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a drop of batter sizzles and floats immediately when added.

Fry fritters

Using two spoons or a small ice-cream scoop, drop 2-tablespoon-sized mounds of batter into the hot oil, spacing them so they don't touch. Fry in batches to avoid crowding. Cook 2–3 minutes per side, until deep golden brown and crisp. Adjust heat as needed so the fritters cook through without burning.

Finish and drain

When fritters are cooked, transfer to a wire rack set over a baking sheet or paper towels. If desired, dot with a little butter immediately after frying for gloss and flavor. Keep fritters warm in a 200°F (95°C) oven while finishing remaining batter.

While the batter rests or fritters cook, whisk together the mayonnaise, yogurt (or sour cream), lemon juice, lemon zest, chopped dill or parsley, hot sauce (if using), salt and pepper in a small bowl. Taste and adjust seasoning — add a little more lemon for brightness or a pinch more salt. Chill until ready to serve.

Serve warm fritters with the lemon-herb sauce on the side and lemon wedges if desired.