Fish and Crab Fritters with Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,278 cal. | (61 %) | ||
| Protein | 26.79 g | (27 %) | ||
| Fat | 126.36 g | (109 %) | ||
| Carbohydrates | 18.91 g | (13 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 1.26 g | (4 %) |
| Vitamin A | 148.13 mg | (18,516 %) | ||
| Vitamin D | 0.81 μg | (4 %) | ||
| Vitamin E | 20.23 mg | (169 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 8.59 mg | (72 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 77.38 μg | (26 %) | ||
| Pantothenic acid | 0.93 mg | (16 %) | ||
| Biotin | 0.13 μg | (0 %) | ||
| Vitamin B₁₂ | 3.81 μg | (127 %) | ||
| Vitamin C | 126.35 mg | (133 %) | ||
| Potassium | 552.47 mg | (14 %) | ||
| Calcium | 89.71 mg | (9 %) | ||
| Magnesium | 53.49 mg | (18 %) | ||
| Iron | 1.43 mg | (10 %) | ||
| Iodine | 13.42 μg | (7 %) | ||
| Zinc | 2.85 mg | (36 %) | ||
| Saturated fatty acids | 21.06 g | |||
| Cholesterol | 150.01 mg |
Ingredients
- For the fish and crab fritters
- 1 day-old White roll
- 1 scallion
- 1 small red chili pepper
- 1 small green chili pepper
- 2 Tbsps butter
- 250 grams fish fillets
- 250 grams Crabmeat (canned)
- 1 egg
- 2 Tbsps Noilly Prat
- 2 Tbsps Cornmeal
- 500 milliliters vegetable oil (for frying)
- salt (and pepper)
- For the pepper sauce
- ½ Red Bell pepper
- 1 garlic clove
- 2 fresh red chili peppers
- 50 milliliters Red wine vinegar
- 2 Tbsps Lime juice
- 1 Tbsp sugar
Preparation steps
For the pepper sauce: Rinse the bell pepper and chiles, cut in half and remove the stems, seeds and pith. Cut the bell pepper into small cubes and finely chop the chiles.
Peel the garlic and finely chop.
Grind the pepper, garlic and chiles in a mortar then transfer to a small pot. Add about 200 ml (approximately 3/4 cup) water, the vinegar, lime juice and sugar, bring to a boil then reduce the heat and simmer for about 15 minutes.
For the fritters: Soak the bread in cold water. Trim the scallion, rinse and finely chop. Rinse the chile peppers, cut in half, remove the seeds and finely chop. Sauté the scallion and chile peppers in the butter until softened and then let cool. Finely chop the fish and crab in a food processor. Transfer to a mixing bowl. Squeeze the excess water from the bread and mix into the fish mixture along with the scallion and chiles. Mix in the egg, vermouth and cornstarch. Mix until smooth and season with salt and pepper. With wet hands, form into 16 small patties. Heat the oil in a large pot and deep-fry the patties until golden brown, around 3-5 minutes. Keep warm.
Serve the fish and crab patties with the pepper sauce.
