Fish Fritters with Asian Slaw
Breville Test Kitchen

Breville Test Kitchen

Fish Fritters with Asian Slaw

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.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


1 hr 15 mins total time

1 hr 15 mins active time


Serves 4



For the fish fritters

  • white potato icon
    13 oz white potatoes

    peeled and cut in half

  • red onion icon
    ¼ red onion


  • large red chili icon
    1 large red chili

    stem removed and seeded (optional)

  • clove garlic icon
    3 cloves garlic


  • olive oil icon
    2 tbsp olive oil
  • skinless cod fillet icon
    1 lb skinless cod fillets

    cut into 1-inch pieces

  • soy sauce icon
    2 tbsp soy sauce
  • kosher salt icon
    1 tsp kosher salt
  • all-purpose flour icon
    ½ cup (2½ oz) all-purpose flour
  • large egg icon
    2 large eggs
  • milk icon
    2 tbsp milk
  • panko breadcrumbs icon
    1½ cups (3 oz) panko breadcrumbs
  • vegetable oil icon
    ¼ cup (2 fl oz) vegetable oil

For the Asian slaw

  • Persian cucumber icon
    1 Persian cucumber


  • red onion icon
    ¼ red onion


  • green onion icon
    2 green onions


  • large red chili icon
    1 large red chili

    stem removed

  • red cabbage icon
    ¼ red cabbage


  • mint leaf icon
    ½ cup mint leaves
  • cilantro leaves icon
    ½ cup cilantro leaves

For the dressing

  • white sugar icon
    2 tbsp white sugar
  • water icon
    2 tbsp water
  • red chili icon
    1 red chili

    stem removed and sliced

  • clove garlic icon
    ½ clove garlic


  • fresh lime juice icon
    2 tbsp fresh lime juice
  • fish sauce icon
    1 tbsp fish sauce

To serve

  • sea salt icon
    Sea salt
  • lime wedge icon
    Lime wedges


  • 1To start the fritters, assemble the processor with the grey 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.
  • 2In the clean processor bowl, carefully assemble with the grey spindle and green S-blade™, add the onion, chili and garlic and process until chopped. Remove from the bowl and rinse the bowl.
  • 3Place 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.
  • 4In the clean processor bowl with the grey spindle and green S-blade™, add the fish mixture, potatoes and salt and pulse to combine, scraping down the side occasionally.
  • 5Remove 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.
  • 6Whisk the eggs and milk until combined.
  • 7Working 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.
  • 8To prepare the Asian slaw, assemble the processor with the grey 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.
  • 9To 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.
  • 10Place 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.
  • 11Season the fritters with sea salt and serve with the slaw and lime wedges.
Main course
Hors d'oeuvr/Appetizers
Dairy Free

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