Fish Puffs is a traditional British recipe for a classic dish of firm white fish mixed with potatoes and eggs and flavoured with onion and curry powder that are deep fried until puffed and golden. The full recipe is presented here and I hope you enjoy this classic British version of: Fish Puffs.
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Ingredients:
225g potatoes, peeled
225g white fish (haddock, cod, pollack etc)
1/2 small onion, grated
2 tsp curry powder
salt and freshly-ground black pepper, to taste
30g butter, melted
2 eggs, beaten
oil for deep frying
Method:
Bring a pan of lightly-salted water to a boil then add the potatoes and boil until tender (about 25 minutes). Drain the potatoes and mash them then use the potato boiling water to poach the fish until tender (about 20 minutes). Drain the fish then flake and remove any bones.
Mix the fish and potatoes with the remaining ingredients and beat until smooth. Heat the fat in a deep wok or deep fat fryer to 180°C or until a cube of bread dropped into the fat fries crisp in 40 seconds. When the oil is hot drop in the fish mixture by the teaspoon, allowing them to fry until golden. As they cook, remove with a slotted spoon then drain on kitchen paper and serve with a flavoursome sauce (arrabiata sauce is ideal).
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