Red Curry Ling Fritters With Mint & Pineapple Salsa
These Thai-style Fritters will be fast become a firm family favourite!
Ingredients
- 1/4 cup plain flour
- 1/4 cup milk
- 1 bunch mint, finely shredded
- 1/2 pineapple, finely diced
- 2 tsp thai red curry paste
- 1 lime, rind finely grated and juiced
- 400g ling fillet
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp sea salt flakes
- 2 kaffir lime leaves, finely shredded
Method
- Preheat oven to 160°C. Place a wire rack onto a baking tray.
- To make the salsa, combine pineapple, lime leaves, mint and lime juice in a bowl. Set aside.
- 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.
- 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.
