Caribbean Style Fried Salmon Fritters Food

CARIBBEAN-STYLE FRIED SALMON FRITTERS

Steps:

• Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter.
• Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE

Steps:

• Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
• Heat a deep-fryer filled with oil to 330 degrees F.
• Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
• When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

CARIBBEAN CONCH FRITTERS

Steps:

• Conch Fritters:.
• - Preheat oil to 325ºF.
• - Use blender to chop up the conch.
• - onions and garlic.
• - celery and carrots.
• - mix remaining ingredients into mixing bowl.
• - add more flour for sticky consitancy.
• - use 2 spoons to work batter into a 1 inch ball.
• - place the 1 inch ball into oil and cook until golden.
• Dipping Sauce.
• 1 cup Sour Cream.
• 1 tbsp relish.
• 2 tbsp orange french dressing.
• 1/2 tbsp lemon juice.
• 1 tbsp sugar.
• - combine and chill.
• - salt to taste.

CARIBBEAN PUMPKIN FRITTERS

Steps:

• Mix together pumpkin, sugar, flour, nutmeg, salt, baking powder and egg. Mix well.
• Heat shallow amount of oil in a frying pan.
• Drop mixture by tablespoon-full into hot oil and fry over medium-low heat until golden brown on each side.
• Remove from pan and drain on paper towel.
• Dust with Confectioner's Sugar for a sweeter dish!

CARIBBEAN SALT COD FRITTERS

Steps:

• Soak the salt cod in water overnight. Drain, rinse well, place in saucepan and cover with cold water. Bring to boil, reduce heat, cover pan and simmer for 10 minutes. Drain, rinse under cold water and, when cool enough to handle, flake fish and set aside.
• Mix flour, baking powder, spices and salt together in a bowl. Make a well in the centre and pour in egg, milk and melted butter. Mix together to make a smooth batter. Stir in onion, chilli and flaked fish and mix well. Add more or less flour/milk as needed to make a typical fritter batter --flours vary due to changes in humidity.
• Heat about 1/2 inch of oil in large deep fryingpan until hot but not smoking. Drop tablespoons of the mixture into the oil, a few at a time, spaced well apart. Fry for 3-4 minutes, turning once or twice until golden brown.
• Remove with a slotted spoon and drain on absorbent paper. Keep warm in a 200 degree oven while frying the remaining fritters. Serve hot with your choice of dipping sauce (I like seafood cocktail sauce). Number of servings really depends on how big you make the fritters.
• These fritters freeze well and can be defrosted and reheated in a 375 degree oven till just hot.