White Fish Fritter

Name: White Fish Fritter
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 150 g young kamasu/Japanese barracuda (about 7 cm long), or other small white fish; 1 cup Flour (200 ml); 1/2 to 1 cup Water (100 ml to 200 ml); 1 Egg; 1 tsp Mixed herbs; 1/2 cup Powdered parmesan cheese; 1 tsp Salt; 1 pinch Pepper; Oil for frying

Fushicche @cook_2448266

Japan

I got some small-sized white fish, called Kamasu, so made fritters. The secret for a more delicious batter is some cheese and herbs.

Fushicche @cook_2448266

Japan

I got some small-sized white fish, called Kamasu, so made fritters. The secret for a more delicious batter is some cheese and herbs.

Saved

Ingredients

30 mins

4 servings

150 gyoung kamasu/Japanese barracuda (about 7 cm long), or other small white fish
1 cupFlour (200 ml)
1/2 to 1 cup Water (100 ml to 200 ml)
1Egg
1 tspMixed herbs
1/2 cupPowdered parmesan cheese
1 tspSalt
1 pinchPepper
Oil for frying

Saved

Steps

30 mins

1

Remove innards and head of the fish. Clean and wipe with paper towels. Mix all ingredients except fish and oil. The batter should be a bit thick texture, so adjust the amount of water.
2

Deep fry the fish, turn to the other side when one side has cooked. Fry until golden brown.
3

Serve on a plate. Season with salt and lemon juice if desired.