White Fish Fritters

White Fish Fritters

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  • 600 g hake fillets, or other white fish
  • 300 g potatoes, peeled
  • 1 medium onion, diced
  • 3 cloves garlic cloves
  • 125 ml freshly chopped parsley
  • 1 half lemon, juiced
  • 1 large egg, beaten
  • 1 pinch salt
  • Excella Sunflower oil for deep-frying
  • 60 ml coriander or basil leaves, chopped


1. Place fish in a pan, just cover with water and bring to the boil. Remove from stove and allow to cook in residual heat. Drain, remove skin and bones and flake fish with a fork.

2. Cook potatoes until tender, drain, season and mash with a drizzle of Excella Sunflower oil.

3. Combine fish, potatoes and remaining ingredients, season.

4. Heat about 4cm oil in a pan and fry tablespoons of mixture until golden. Drain.

Serve with lemon wedges.

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