- Prep Time: 5 minutes
- Cook Time: 10 minutes
Fish Fritters with Sumac and Lemon Tahini Dipping Sauce
Fish fritters are a great addition to lunch time menus. Ideal as a takeaway item, our fish fritters are easy to make and labour light. Scale and leave warm in an oven ready to serve. Serve with our dipping sauce on the side. Include your house made chips for a great alternative to fish n' chips. What makes these fish fritters authentically Middle Eastern is the inclusion of sumac. A Middle Eastern berry, sumac adds a citrusy brightness - an acidic spice that delivers a real zing! Our fish fritters are ideal for pubs, clubs, cafes and any venue wishing to add excitement to takeaway options!
- Pacific West Hake fillets skinned cut into big chunks
- 1 red onion, chopped
- 1 green chilli, chopped
- 1 garlic clove, crushed
- 1 egg
- 1 tsp salt
- freshly ground black pepper
- 1 tsp sumac, plus extra to garnish
- 3 tbsp dried breadcrumbs, plus extra for coating sunflower oil (or other flavourless oil), for frying
- 5 tbsp tahini - tahini dipping sauce
- 1 tbsp olive oil - tahini dipping sauce
- ½ garlic clove, crushed - tahini dipping sauce
- Juice of 1 lemon - tahini dipping sauce
- 4 tbsp cold water - tahini dipping sauce
- A splash of hot sauce - tahini dipping sauce
- Salt and freshly ground black pepper - tahini dipping sauce
For the fish fritters
Put the onion, chilli, garlic and egg in the bowl of the food processor and pulse to a coarse purée. Add the fish, salt, a few turns of black pepper, the sumac and breadcrumbs and pulse again four or five times until you have a textured mix – you don’t want it too smooth, just make sure that everything is blended and the fish is broken down. Transfer the mixture to a bowl, cover and chill in the fridge for 20 minutes or so until it has firmed up. Using damp hands, shape the chilled fish mixture into around 12 walnut-sized balls and flatten them slightly into patties. Coat each one with the extra breadcrumbs and set aside while you heat the oil. Pour the oil into a frying pan so that it is about 1cm deep and place over a medium-high heat until it is shimmering but not smoking. Fry the fritters in batches for about 3 minutes on each side, or until a deep golden brown. Drain on kitchen paper and sprinkle with more sumac.. Serve the fritters with the dipping sauce on the side or drizzled over the top.
For the dipping sauce.
Whisk all the ingredients together by hand or using a stick blender. Taste and adjust the seasoning and transfer to a small bowl.
For our fish fritters we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.Add to Favourites