Stuffed Fish Fritters With Warm Potato Salad Recipe

Name: Stuffed Fish Fritters With Warm Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg potatoes, washed; 3 tbsp oil; 100 g bacon slices; 50 g gherkins, drained and finely diced; 4 tbsp medium-hot mustard; 2 None onions; 1-2 tsp sugar; 6 tbsp cider vinegar; 200 ml vegetable stock; 800 g white fish fillets, eg, cod, ling, coley; 1 medium egg, separated; 100 g plain flour; 150 ml lager; 1 1/2 bunches chives, snipped; 1 litre oil, for deep frying

Servings: persons

1 kg potatoes, washed
3 tbsp oil
100 g bacon slices
50 g gherkins, drained and finely diced
4 tbsp medium-hot mustard
2 None onions
1-2 tsp sugar
6 tbsp cider vinegar
200 ml vegetable stock
800 g white fish fillets, eg, cod, ling, coley
1 medium egg, separated
100 g plain flour
150 ml lager
1 1/2 bunches chives, snipped
1 litre oil, for deep frying

1
Cook the potatoes in salted boiling water for about 20 mins. Drain and rinse in cold water, peel and slice. Place in a bowl. Heat the oil in a skillet, add the bacon and cook until crisp. Remove from the pan and drain on paper towel. Set aside the bacon fat. Finely crumble half the bacon, and mix with the pickles and 2 tbsp of the mustard.
2
Heat the bacon fat and cook the onions until softened. Add the sugar, and deglaze with cider vinegar and stock and bring to a boil. Season with salt, pepper and the remaining mustard. Add to the potatoes and set aside. Cut a deep pocket in each piece of fish, and fill with the pickle mixture.
3
Mix the egg yolk with the flour and beer. Whisk the egg white until stiff and gently fold into the beer mixture; the batter should be quite thick. Heat the oil in a deep pan. Season the fish with salt, dip into the batter and deep fry for about 4 mins. Drain on kitchen towels.
4
Mix the chives into the potato salad and season to taste. Garnish with the remaining bacon. Serve the fish with a honey-mustard sauce, if desired.

2891

kcal

Calories

275

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 kg potatoes, washed, 3 tbsp oil, 100 g bacon slices, 50 g gherkins, drained and finely diced, and more.

Yes, Stuffed Fish Fritters With Warm Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stuffed Fish Fritters With Warm Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions