Rockfish Fritters with Creamy Horseradish Dipping Sauce Recipe

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We might call this fish fritters as we could use any number of other Alaska fish. Rockfish is a pride and joy of our region and we love highlighting all the different species we have access to in many of our recipes.

Rockfish Fritters with Creamy Horseradish Dipping Sauce
Recipe type: Entree
Makes 24 fritters. Our creamy horseradish dipping sauce makes a nice accompaniment.
Rockfish Fritters
  • 4 small red potatoes
  • Extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 bunch green onions, minced
  • 1⁄2 yellow onion, peeled, halved, and minced
  • 1 cup whole milk
  • 1 pound rockfish, boned and skinned
  • Salt and freshly ground black pepper
  • Ground nutmeg
  • 1 lemon, cut in half
  • 1 small bunch flat-leaf parsley, minced
  • Canola oil for frying 2 large eggs
  • 1 cup all-purpose flour 1 cup panko
  • Coarse sea salt (optional)
Creamy Horseradish Dipping Sauce
  • 1 cup sour cream
  • Juice of 1⁄2 lemon
  • 1⁄4 cup grated horseradish
  • 1 clove garlic, peeled and minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon red wine vinegar
  • 2 teaspoons chopped chives
  • Salt and freshly ground black pepper
Rockfish Fritters
  1. Heat a medium stockpot with water and bring to a boil. Wash the potatoes and quarter them. Boil the potatoes until they are tender, about 8 to 10 minutes. Drain and place the potatoes into a medium mixing bowl.
  2. Heat 2 tablespoons of olive oil in a sauté pan. Add in the garlic, green onions, and yellow onion. Sauté over low heat until the onion is soft and translucent, about 8 to 10 minutes. Add in the milk. Bring the mixture to a simmer. Cut the fish up into pieces that fit easily into your pan. Add the fish into the milk mixture. Poach the fish for about 5 to 7 minutes.
  3. Lift the fish out of the milk mixture and place it in the bowl with the potatoes. Season the potatoes and fish with salt and pepper. Add in a few gratings of nutmeg, the juice of 1 ⁄2 lemon, and the parsley. Mix the mixture lightly. You can vary the texture of the batter here either by blending well or leaving it a little chunky. Add in 1 egg and mix well. Refrigerate the fish mixture for about 30 minutes.
  4. In the meantime, bring the deep fryer up to 360°f.
  5. Crack the other egg into a small mixing bowl and mix with a fork. Place the flour and panko separately into 2 small mixing bowls.
  6. Shape about 1 ounce of the fish batter into a round ball. Dip the ball into the flour, then the egg, and finally the panko. Repeat with as many balls as you want to make. Drop 1 fish ball into the fryer to check the temperature. It will take about 2 to 3 minutes to cook, turning a light golden brown. Repeat.
  7. Cut the remaining 1⁄2 lemon into wedges. Sprinkle the rockfish fritters with chunky sea salt if you prefer and serve with our creamy horseradish dipping sauce and lemon wedges.
Creamy Horseradish Dipping Sauce
  1. Place the sour cream, lemon juice, horseradish, garlic, mustard, vinegar, and chives into a medium mixing bowl. Whisk until the mixture is smooth and creamy. Season with salt and pepper to taste. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
  2. Makes 1 cup sauce.