French Caribbean-Style Fish Fritters

Steps

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1. 1
   Prepare the batter: sift flour into a bowl and mix with salt. Create a well in the center, add egg yolks, and gradually incorporate milk while mixing the dry and wet ingredients together. Finish by adding oil and mix until you have a thick, smooth batter.
   ▶ ≈1:54
2. 2
   Rest the batter: cover and refrigerate for at least 1 hour (longer is fine). If it becomes too dry while resting, add a little more milk to adjust the consistency.
   ▶ ≈3:24
3. 3
   Make the sauce: using a food processor, pulse the red chilies, onion, coriander, and parsley 4-5 times to break them down. Add vinegar, lemon juice, oil, and salt, then blend for 30 seconds until combined.
   ▶ ≈4:51
4. 4
   Prepare the poaching liquid: bring salted water with aromatics (such as lemon slices) to a boil, then turn off the heat.
   ▶ ≈7:15
5. 5
   Poach the fish: place white fish into the hot poaching liquid (off heat) and let sit for 5-6 minutes. This technique prevents overcooking. Drain and flake the cooked fish with a fork, knife, or your hands.
   ▶ ≈8:01
6. 6
   Combine ingredients for the fritter mixture: mix 300g of poached flaked fish with 150g of rested batter (fish to batter ratio is about 2:1). Add a tiny bit of baking powder if desired, then mix in spring onion, chives, red chili, black pepper, and salt. Adjust the quantities of these seasonings to taste and combine thoroughly into a thick paste.
   ▶ ≈9:02
7. 7
   Deep-fry the fish fritters: heat oil to 175–180°C. Using a spoon, scoop the mixture and carefully place into the hot oil. Fry for approximately 3 minutes until golden brown and floating. Adjust the oil temperature as needed to ensure the fritters cook through evenly.
   ▶ ≈11:06
8. 8
   Serve: drain the cooked fritters and arrange on a plate. Serve with the prepared tangy, spicy sauce on the side for dipping or drizzling. The lemony and hot sauce notes perfectly balance the mild fish and batter.
   ▶ ≈12:28