the Breville Test Kitchen

Fish Fritters with Asian Slaw

Name: Fish Fritters with Asian Slaw
Cook time: 4500 s
Total time: 4500 s
Yield: Serves 4
Ingredients: 375 g white potatoes - peeled and cut in half; ¼ red onion - peeled; 1 large red chili - stem removed; 3 cloves garlic - peeled; 2 tbsp olive oil; 450 g skinless cod fillets - cut into 2.5cm pieces; 2 tbsp soy sauce; 1 tsp kosher salt; ½ cup (75 g) all-purpose flour; 2 large eggs; 2 tbsp milk; 1½ cups (90 g) panko breadcrumbs; ¼ cup (60 ml) vegetable oil; 1 Persian cucumber - trimmed; ¼ red onion - peeled; 2 green onions - trimmed; 1 large red chili - stem removed; ¼ red cabbage - cored; ½ cup mint leaves; ½ cup cilantro leaves; 2 tbsp white sugar; 2 tbsp water; 1 red chili - stem removed and sliced; ½ clove garlic - peeled; 2 tbsp fresh lime juice; 1 tbsp fish sauce; Sea salt; Lime wedges

Crisp golden fish fritters get paired with an Asian pickled slaw for a dish that’s all texture and tang. The processor pulses the fish, potatoes and aromatics for the fritters, so you just need to shape and crumb.

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1 hr 15 mins total time

1 hr 15 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the fish fritters

375 g white potatoes
peeled and cut in half
2 tbsp olive oil
450 g skinless cod fillets
cut into 2.5cm pieces
2 tbsp soy sauce
1 tsp kosher salt
½ cup (75 g) all-purpose flour
2 large eggs
2 tbsp milk
1½ cups (90 g) panko breadcrumbs
¼ cup (60 ml) vegetable oil

For the Asian slaw

¼ red onion
peeled
1 large red chili
stem removed
1 Persian cucumber
trimmed
¼ red onion
peeled
2 green onions
trimmed
1 large red chili
stem removed
¼ red cabbage
cored
½ cup mint leaves
½ cup cilantro leaves

For the dressing

3 cloves garlic
peeled
2 tbsp white sugar
2 tbsp water
1 red chili
stem removed and sliced
½ clove garlic
peeled
2 tbsp fresh lime juice
1 tbsp fish sauce

To serve

Sea salt
Lime wedges

Instructions

1
To start the fritters, assemble the processor with the teal spindle and orange adjustable slicer set on 4 in the bowl and slice the potatoes. Transfer the potatoes to a large saucepan, cover with cold water and bring to a boil. Boil for 15 minutes, or until just tender. Drain, place on paper towel to remove excess moisture. Meanwhile, continue to the next step.
2
Assemble the processor with the mini bowl, teal spindle and blade in the bowl. Add the onion, chili and garlic and process until chopped.
3
Place a large frying pan over medium heat, add the olive oil and onion mixture and cook, stirring for 4 minutes, or until lightly caramelized. Add the fish and cook, stirring and scraping occasionally for 5 minutes, or until the fish is just cooked. Add the soy sauce and deglaze the pan. Remove the pan from the heat.
4
In the clean processor bowl with the green S-blade™, add the fish mixture, potatoes and salt and pulse to combine, scraping down the side occasionally.
5
Remove the blade from the bowl and divide the fish mixture into 8 equal portions, about ½ cup each. Roll each portion into a ball and flatten slightly to form the fritter.
6
Whisk the eggs and milk until combined.
7
Working with one fritter at a time, place in the flour and toss to coat. Dip into the egg mixture, then coat in the panko. Place on a tray and refrigerate until ready to cook.
8
To prepare the Asian slaw, assemble the processor with the teal spindle and orange adjustable slicer set on 2 in the clean bowl. Slice the cucumber, red onion, green onions, chili and cabbage. Transfer to a bowl, tear in the herbs and toss to combine.
9
To make the dressing, in a small saucepan, bring the sugar, water, chili and garlic to a boil. Remove from the heat, add the lime juice and fish sauce and swirl to combine. Remove and discard the garlic. Pour over the slaw mixture to lightly pickle and soften.
10
Place a large frying pan over high heat. Add the vegetable oil, when hot add the fritters and cook for 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towel.
11
Season the fritters with sea salt and serve with the slaw and lime wedges.