Fish Fritters with Chunky Tomato Sauce
Crispy pan-fried fish fritters served with a chunky tomato sauce
Recipe concept developed by The Culinary Institute of America
- 1 pound frozen pollock fillets, cooked, drained
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup all-purpose flour
- 4-1/2 teaspoons minced garlic, divided
- 1/4 cup fat free milk
- 1 egg, beaten
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh parsley
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/2 cup chopped yellow onion
- 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
- 1 tablespoon chopped fresh oregano
- 3 tablespoons Pure Wesson® Vegetable Oil
- Combine cooked fish, 1 tablespoon of the olive oil, flour, 1-1/2 teaspoons of the garlic, milk, egg, lemon juice, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper in large bowl. Mix with fork to break up fish; set aside.
- Heat remaining 1 tablespoon olive oil in small saucepan over medium heat until hot. Add onion; cook 3 to 4 minutes or until onion begins to soften. Stir in remaining 3 teaspoons garlic and undrained tomatoes; break apart tomatoes with hands or potato masher. Cook 8 to 10 minutes or until most of liquid cooks away. Stir in oregano and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
- Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat until hot. Place half of fish mixture in skillet, using about 1/4 cup per fritter; flatten each slightly. Cook 4 to 5 minutes on each side or until browned. Remove from skillet; drain on plate lined with paper towels. Repeat with remaining fish mixture.
- Serve fish fritters with warm tomato sauce.
|Amount per Serving|
|% Daily Value*|
|Total fat||15 g||23%|
|Saturated fat||2 g||12%|
|Dietary fiber||3 g||10%|
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