Easy Fish Fritters Recipe: Made from Scratch | French Cooking Academy

In today’s cooking class, we will learn how to make French Caribbean-style fish fritters from scratch, along with a tangy, spicy sauce.
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Ingredients for about 12 fritters measured with a tablespoon each

For the Court Bouillon:

2 liters water
1 bay leaf
A few slices of carrot
A few slices of onion
A few pinches of salt
A squeeze of lemon juice
A few peppercorns

For the Fritters:

400 grams fresh fish (300 grams needed once trimmed, poached, and flaked)
2 shallots (finely sliced)
2 garlic cloves (crushed)
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped chives
1/4 teaspoon cayenne pepper or 1 teaspoon fresh chili pepper, finely sliced
Salt and pepper to taste

For the Batter:
you can use 150 grams of your preferred batter (I used a batter with whole eggs instead of just yolks)
here is the version to have just 150 grams ( same process as the video)
1 whole eggs
100 grams flour
half teaspoon baking powder
1 teaspoon oil
80 ml of either milk or beer (add a bit more milk if the batter becomes too thick)
Note: The batter needs to rest for a minimum of 1 hour.

for the sauce:
2 or 3 chili pepper
quarter onion
1 sprig coriander
1 sprig parsley
2 tbsp lemon juice
2 tbsp olive oil
3 tbsp white wine vinegar
1 tsp coarse salt

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