A chef-worthy fish fritter easily made at home: lightly salted ling, a crisp, airy batter, and a cool garnish of crème fraîche, chives, red onion, and caviar that elevates the delicate fish without masking it.
Ingredients
- 320 g skinless, boneless fresh ling fillet
- 90 g all-purpose flour (T45)
- 30 g cornstarch
- 1 tsp baking powder
- 130 ml ice-cold sparkling water
- 700 ml frying oil
- 90 g whole thick crème fraîche
- 20 g tasting-grade sturgeon caviar
- 1 piece untreated yellow lemon
- 0.25 bunches fresh chives
- 1 piece red onion
- 1 tbsp red wine vinegar
- 1 tbsp mild extra-virgin olive oil
- 1 tsp fine salt
- to taste whole black peppercorns
- 1 pinch ground cayenne pepper
Method
- Cut the ling into thick, even pieces, pat dry thoroughly with paper towels, and season with fine salt and a little pepper. Let rest in the refrigerator at 4 °C for 15 minutes: the surface should become slightly tacky without releasing too much moisture.
- Prepare the cold garnish: stir the crème fraîche with a little lemon zest, a few drops of juice, the finely minced chives, a touch of pepper, and a pinch of fine salt. Chill in the refrigerator at 4 °C.
- Thinly slice the red onion, then toss with the red wine vinegar, olive oil, and a pinch of fine salt. Let marinate for 10 minutes until tender, glossy, and translucent at the edges.
- Prepare the batter just before frying: whisk together the flour, cornstarch, baking powder, a pinch of salt, and cayenne pepper, then pour in the ice-cold sparkling water and whisk lightly for just 15 to 20 seconds. The batter should stay slightly lumpy, coat the back of a spoon, and remain ice-cold.
- Heat the frying oil in a deep pot until it reaches precisely 175 °C to 180 °C on a cooking thermometer. A drop of batter should sizzle vigorously and float to the surface within 2 seconds without darkening.
- Lightly dust the fish pieces with flour, shaking off the excess to leave only a sheer dusting, then dip them one by one into the batter to coat with a thin film.
- Lower the pieces in small batches into the 180 °C oil and fry for 3 to 4 minutes total, turning halfway through (after 2 minutes) as soon as they turn golden blond. The fish should reach an internal temperature of 52 °C on a probe thermometer, and the crust should feel crisp and sound hollow when tapped with tongs.
- Drain the fritters on a wire rack set over a baking sheet, immediately sprinkle with a pinch of fine salt, and let rest for 1 minute to allow steam to escape without softening the crust.
- Plate immediately: arrange the hot fritters on plates, top each with a cold dollop of lemony crème fraîche and a few drained red onion slices.
- Gently spoon the chilled sturgeon caviar pearls over the top, sprinkle with a few minced chives, and serve at once to capture the contrast between the hot fritter and the cold garnish.
Nutrition
Per serving
- Energy
- 475.6 kcal
- Protein
- 11.43 g
- Carbohydrate
- 34.22 g
- Fat
- 32.62 g
- Fibre
- 3.54 g
- Calcium
- 274.19 mg
- Iron
- 0.9 mg
- Magnesium
- 16.5 mg