Seattle Fish Fritters
|Fennel bulb||1⁄2 , cut into pieces|
|Leek||1 Medium, cut into pieces|
|Green bell pepper||1 , seeded and cut in pieces|
|Garlic||2 Clove (10 gm)|
|Red pepper flakes||1⁄8 Teaspoon|
|Skinless boneless salmon||6 Ounce, cut into pieces|
|Boneless skinless ling cod/Rockfish||3 1⁄2 Ounce, cut into pieces|
|Skinless boneless ling cod/Rockfish||3 1⁄2 Ounce, cut into pieces|
|Cooked peeled shrimp||3 Ounce|
|Flour||1 Cup (16 tbs)|
|Eggs||6 , beaten|
|Milk||2 Cup (32 tbs)|
|Chopped basil||1 Tablespoon|
|Oil||6 Tablespoon (For Greasing)|
|Sour cream||1 Tablespoon (For Serving)|
Combine the fennel, leek, bell pepper, and garlic in a food processor or blender and process until finely chopped.
Melt the butter in a skillet until sizzling.
Add the vegetable mixture and red pepper flakes.
Season with salt and pepper.
Cook the mixture over a low heat until softened, about 8-minutes.
Remove from the heat and set aside.
Combine the salmon, ling cod or rockfish, and shrimp in the food processor or blender.
Process, using the pulse button and scraping the sides of the container several times, until the mixture is coarsely chopped.
Scrape into a large bowl and set aside.
Sift the flour into another bowl and make a well in the center.
Gradually whisk in the eggs alternately with 1 1/2 cups milk to make a smooth batter.
If necessary, strain the batter to remove lumps.
Stir the seafood, vegetables, and basil into the batter.
If it seems too thick, add some more milk a little at a time.
Lightly oil a griddle or nonstick skillet and heat over medium heat.
Spoon in the batter by 1/3 cup-fuls.
Cook until the fritters are golden around the edges, 2-3 minutes.
Turn them over and cook the other side, 2-3 minutes more.
Work in batches, keeping the cooked fritters warm.
Serve hot, with sour cream.