According to one of the Thai cookbooks I own, a dish called prawn and corn fritters is a popular street food in Thailand. I didn’t see anyone selling this dish in Phuket but that didn’t stop me from doing my version once I got home. Instead of prawns, however, I used leftover grilled fish belly. The result? Crispy fish and corn fritters.
Preparation time is 10 minutes. Cooking time is 10 minutes.
Half of the fritters went into my daughter’s lunchbox.
A few notes before the recipe.
The flavor of the fish will affect the taste of the finished dish. Char-grilled fish, for instance, will give the fritters a beautiful smoky flavor and aroma.
You can experiment by using different kinds of fish. Jars of dried fish pack in oil that are everywhere in groceries are especially good because the fish have soaked up a lot of flavor from the herbs and spices that it had shared the oil with.
What you don’t want to use are overcooked fish like sardines in cans. The fish flesh is simply to soggy to make crispy fritters.
Fish and corn fritters
- In a bowl, mix all the ingredients (except the cooking oil) together.
- Heat the cooking oil in a frying pan.
- Drop heaping tablespoonfuls of the fish and corn mixture into the hot oil, keeping them about two inches apart (they will spread a bit). Fry until the underside is golden brown. Flip the fritters and fry the other side until golden brown as well. Drain on several layers of kitchen paper.
- Serve hot with sweet chili sauce.