How to make tuna fish fritters: Frugal and tasty tuna recipe
This budget recipe will show you how to make tasty tuna fish fritters
Included in this hub is an easy online tuna fish fritters recipe. Inspired by delicious Caribbean codfish cakes or fritters, I had the idea to make the far more accessible and inexpensive tuna fish fritter. I looked to the Internet for some guidance on my ingredients measurements and here I must credit partyinmykitchen.blogspot.com, approximately the ninth article down when I googled tuna fish fritters. The author of this blog discusses experiments in the kitchen as a college student just cooking whatever is on hand. I must say I completed college several years ago but I still love cooking on a budget, with minimal ingredients.
I followed the advice of this blogger as a starting off point for how to make tuna fish fritters and I made some minor changes of my own. For example, the blogger's recipe calls for canned corn but I enjoy using "mexicorn" which is a combination of corn, red peppers and green peppers for this dish.
- Canned mexicorn can be found in the same aisle as canned plain corn.
- I additionally use 1 or 2 fresh limes at a cost of approximately 79 cents each as a garnish on the dish. Squeezing the juice of the lime on to the fritter makes it phenomenally tasty! Lime is a terrific accompaniment to fish in general.
Tuna fish fritters with lime
Here is the recipe, adapted from partyinmykitchen.blogspot.com:
- 1 can of tuna drained
- 1 can "mexicorn" (canned corn with red and green peppers)
- a pinch of various spices including salt, garlic powder, parsley, black pepper and red pepper flakes
- 1 cup white flour
- 1/2 cup whole milk
- 1 raw egg beaten
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- additional oil for frying
- fresh lime for garnish
- Open 2 cans of tuna in water and drain. Place the tuna in a large bowl.
- Add to the bowl one can of drained and rinsed mexicorn
- Add a pinch of salt and a teaspoon of each of the following: garlic powder, parsley, black pepper and red pepper flakes.
- Add to that 1 cup of white flour, 1/2 cup of whole milk, 1 beaten raw egg, 1 tablespoon of olive oil and 1 teaspoon of baking powder. Mix well.
- Heat a skillet with oil 1/2 inch deep and spoon the tuna fish batter into the hot oil in generous portions. While still a liquid batter, manipulate each fritter to maintain a somewhat round shape before they begin to cook and crumble if you try to fix the shape.
6. Fry each fritter for approximately 5 minutes on each side, flipping with a spatula like you would use for pancakes.
7. Remove the tuna fish fritter promptly from the heat once they are cooked and transfer to a plate lined with paper towel to absorb the extra oil/fat. You can leave the fritters on this plate or transfer again to a new plate for presentation, after the majority of the oil has been absorbed.
These tuna fish fritters taste best when served piping hot though and don't forget the sliced lime on the side. This recipe is good for vegetarians (not vegans) and those who are taking a break from meat. It can prove great for those who are observing Lent and are having fish on Fridays as well.
These fritters are so delicious that you don't miss meat. You don't feel deprived in any way actuallly. The fritters can be eaten alone or also taste good with some rice on the side.
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