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Works in most Browsers
Recipe by: Chef John V.
Serving size: 4
Preparation time: about 1 hour 30 minutes
2 egg yolks
1/2 cup milk
1 1/2 cups sifted flour
1 tbsp. baking powder
3/4 tsp. salt
1/4 tsp. ground white pepper
2 tsp. Worcestershire sauce
1 tbsp Dijon mustard
1/4 tsp. paprika
2 tbsp. chopped parsley
2 tbsp. minced onion -- finely (cooked)
2 tbsp. minced green pepper -- finely (cooked)
1 cup drained and flaked cod, cooked (cooled)
2 egg whites -- stiffly beaten
1/4 cup creamed style corn (drained)
2 tsp. old bay seasoning, from Maryland. Can be found in more supermarkets.
Beat the egg yolks until light: then add the milk, sifted flour, baking powder, salt, white pepper and paprika. Mix with a few swift strokes. Fold in the remaining ingredients, taste for seasonings and adjust as you like. Refrigerate the mixture for 30 minutes, then deep fry by placing golf ball size nuggets in 375 degree oil.
Note: You may adjust the ingredients as you like. If you don't like green peppers leave then out. If you like onions you may add them in place of the peppers. Don't increase the volume of ingredients with out proportionately increasing the other ingredients, otherwise the fritters will fall apart when frying. To make clam fritters replace the cod with clams.