Crispy Thai Fish Fritters

Ingredients

• 500g (1.1 lb) white fish fillets, cut into bite-sized pieces 500g (1.1 lb) white fish fillets, cut into bite-sized pieces
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 3 kaffir lime leaves, finely chopped 3 kaffir lime leaves, finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped (optional for heat) 1 red chili, finely chopped (optional for heat)
• 1 tablespoon fish sauce (optional) 1 tablespoon fish sauce (optional)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• 1/2 cup rice flour 1/2 cup rice flour
• 1/4 cup cornstarch 1/4 cup cornstarch
• Vegetable oil, for deep-frying Vegetable oil, for deep-frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the lemongrass, kaffir lime leaves, galangal, garlic, red chili (if using), soy sauce, lime juice, sugar, salt, and white pepper. Mix well to create a marinade.
2. 2.
   Add the fish fillets to the marinade and toss gently to coat them evenly. Allow the fish to marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a separate bowl, combine the rice flour and cornstarch. Mix well.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
5. 5.
   Take each marinated fish fillet and coat it in the rice flour and cornstarch mixture, ensuring it is evenly coated.
6. 6.
   Carefully place the coated fish fillets into the hot oil, frying them in batches to avoid overcrowding the pan.
7. 7.
   Fry the fish fillets for about 3-4 minutes on each side, or until they turn golden brown and crispy.
8. 8.
   Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Crispy Thai Fish Fritters hot with a side of sweet chili sauce or Thai dipping sauce.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more pleasant texture.
• Kaffir lime leaves — Remove the central vein before finely chopping to avoid any bitterness.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use 1/2 teaspoon of powder for every thumb-sized piece.
• Rice flour — Make sure to use rice flour specifically, as it provides the desired light and crispy texture.

Tips & Tricks

• For an extra crispy texture, you can double-coat the fish fillets by dipping them in the rice flour and cornstarch mixture twice.
• If you prefer a spicier kick, add more red chili to the marinade or serve the fritters with a side of Thai chili sauce.
• To make the dish more vibrant, garnish the fritters with fresh cilantro leaves and a squeeze of lime juice before serving.
• If you don't have access to kaffir lime leaves, you can substitute them with lime zest for a similar citrusy flavor.
• Serve the Crispy Thai Fish Fritters immediately after frying to enjoy them at their best texture and flavor.

Serving advice

Serve the Crispy Thai Fish Fritters as an appetizer or main course. They pair well with a side of steamed jasmine rice and a refreshing Thai cucumber salad.

Presentation advice

Arrange the Crispy Thai Fish Fritters on a platter, garnished with fresh cilantro leaves and lime wedges. Serve them alongside a small bowl of sweet chili sauce or Thai dipping sauce for dipping.