Cornmeal Fish Fritters with Tangy Comeback Sauce

By Sprig Originals ✓ · cooked up in Sprig

Flaked white fish folded into a buttermilk-cornmeal batter spiked with cayenne and scallion, then fried in small batches until the outsides shatter and the insides stay creamy. A tangy, pickle-flecked comeback sauce cuts the richness. Fried in a deep skillet with no special equipment — this is the appetizer that disappears before everyone sits down.

Ingredients

• 1 lb skinless cod, haddock, or catfish fillets
• 1 tsp kosher salt
• 2 bay leaves
• 1 tbsp fresh lemon juice

• 3/4 cup mayonnaise
• 2 tbsp ketchup
• 2 tbsp dill pickle relish
• 1 tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce, plus more to taste
• 1 clove garlic, grated
• 1/2 tsp smoked paprika

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/4 tsp kosher salt
• 3/4 tsp cayenne pepper
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 3/4 cup buttermilk, plus up to 2 tbsp more
• 5 scallions, thinly sliced (white and green parts)
• 2 tbsp finely chopped fresh parsley

• 5 cups peanut or vegetable oil
• flaky salt, for finishing
• 1 lemon, cut into wedges

Instructions

1. Make the comeback sauce first so it can chill: whisk the mayonnaise, ketchup, pickle relish, lemon juice, Dijon, Worcestershire, hot sauce, grated garlic, and smoked paprika in a small bowl until smooth. Taste and add more hot sauce or a pinch of salt as needed. Cover and refrigerate at least 20 minutes (up to 3 days).
2. Poach the fish: place the fillets in a wide skillet or saucepan and add cool water to cover by 1 inch. Add 1 tsp kosher salt, the bay leaves, and 1 tbsp lemon juice. Bring to a bare simmer over medium heat (small bubbles at the edges, about 180°F) and cook 5 to 8 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque throughout.
3. Lift the fish onto a plate lined with paper towels and let it cool 10 minutes. Flake into rough 1/2-inch pieces with a fork, discarding any stray bones, and gently blot away excess moisture. You should have about 2 cups of flaked fish.
4. Whisk together the cornmeal, flour, baking powder, 1 1/4 tsp salt, cayenne, paprika, garlic powder, and black pepper in a large bowl. In a small bowl, beat the egg with 3/4 cup buttermilk, then pour into the dry ingredients and stir just until combined — it should be thick, like very stiff pancake batter.
5. Fold in the scallions, parsley, and flaked fish with a rubber spatula, using as few strokes as possible so the fish stays in visible pieces. If the batter is too stiff to scoop, add buttermilk 1 tablespoon at a time (up to 2 tbsp). Let the batter rest 10 minutes while the oil heats — the cornmeal will hydrate and thicken slightly.
6. Pour the oil into a deep 10- to 12-inch cast-iron or heavy skillet to a depth of about 1 1/2 inches. Heat over medium to medium-high until it reaches 350°F on an instant-read or clip-on thermometer. Set a wire rack over a baking sheet nearby.
7. Fry in small batches of 5 or 6: scoop rounded tablespoons of batter and slide them into the oil, nudging each off the spoon with a second spoon. Fry 2 to 3 minutes per side, turning once, until deep golden brown and crisp; the internal temperature should read 165°F. Keep the oil between 340°F and 360°F, adjusting the burner between batches.
8. Transfer the fritters to the wire rack — not paper towels, which steam the crust — and season immediately with flaky salt. Let the oil return to 350°F before frying the next batch. Repeat until all the batter is used; you'll get about 24 fritters.
9. Pile the fritters on a platter and serve hot with the chilled comeback sauce and lemon wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

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