Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 1/4 cup milk
- 1 bunch mint, finely shredded
- 1/2 pineapple, finely diced
- 2teaspoons thai red curry paste
- 1 lime, rind finely grated and juiced
- 400grams ling fillet
- 1/2 cup vegetable oil
- 2 eggs
- 1teaspoons sea salt flakes
- 2 kaffir lime leaves, finely shredded
Method
Step 1 of 4
Preheat oven to 160°C. Place a wire rack onto a baking tray.
Step 2 of 4
To make the salsa, combine pineapple, lime leaves, mint and lime juice in a bowl. Set aside.
Step 3 of 4
Cut ling into thin strips, then chop as finely as possible. Pat dry with paper towel. Whisk eggs and flour together in a bowl. Add milk, curry paste, lime rind and salt. Add the chopped fish and stir to combine.
Step 4 of 4
Heat the oil in a large frying pan over medium-high heat. Spoon 2 heaped tablespoons of fritter mixture into the pan for one fritter. Cook fritters in batches, making sure not to crowd the pan, for 3 minutes each side or until crisp and golden. Serve with salsa.
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