Feature Recipe: Seafood Fritters
SEAFOOD FRITTERS: A SIGNATURE RECIPE BY CHEF KIL TLAA'SGAA
Seafood Fritters
Haida Tourism’s Executive Chef Kil Tlaa'sgaa Brodie Swanson’s famous seafood fritters are raved about by guests and locals alike! While his own version is stuffed with rock scallops, octopus, razor clams, cockles, spot prawns, herring roe, smoked lingcod, and seaweed, it is easy to make this special recipe your own depending on your personal preferences and the availability of local seafood.
Try making your fritters with one or all of the delicacies listed below, ensuring your seafood weight is exactly 750g in total.
Suggested Seafood Options: Octopus, Razor Clams, Scallops, Spot Prawns, Dungeness Crab, Smoked Salmon, Smoked Sablefish.
FRITTER INGREDIENTS
DRY INGREDIENTS
1500g Flour
500g Cornstarch
20g Baking Soda
20g Baking Powder
25g Salt
WET INGREDIENTS
1900g Water by weight
250g Green Onion
250g Kimchi or Sauerkraut
750g Local Seafood
RECIPE DIRECTIONS
Combine all dry ingredients (flour, cornstarch, baking soda, baking powder; salt) in a mixing bowl.
Finely chop (mince) green onions, kimchi, and seafood.
Combine wet ingredients (water, green onion, kimchi or sauerkraut, your choice of seafood) separately in a large mixing bowl.
Gradually and gently incorporate your dry ingredients into the wet seafood mixture.
Combine thoroughly, taking care not to over mix.
Preheat 2” of oil to 350F in a pot or deep fryer.
Using a 1-ounce scoop measure (or a 1-tablespoon-sized ball), drop the fritter mixture into the hot oil.
Fry fritters for 5-7 minutes until golden and crispy.
Garnish (optionally) with Bonito flakes, crumbled dry smoked salmon or nori ribbons, eel sauce and sesame seeds. Serve and enjoy. Hala ga taa Come and eat!