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Alaskan Cod Fritters – Mediterranean Inspired With a Cilantro Mint Tahini Dip


Fish Fritter

  • 1/4 cup Besan Chick pea flour
  • 1/4 cup water
  • 1/2 teaspoon Za'atar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon sumac optional
  • oil for frying
  • 1/4 teaspoon Cayenne

Tahini Dip

  • 1 tablespoon Tahini
  • 2 heaped tablespoons greek yogurt or any plain yogurt
  • 2 teaspoons Mint Cilantro Chutney


Fish fritter

  1. Mix the salt, cayenne,cumin, Zaatar, sumac (if using), salt and besan in a bowl.
  2. Add the water and make a batter. It should be thick enough to coat the fish
  3. Slice the fish in fingers and dip it in the batter and coat each piece well
  4. Heat oil to about 375* F . If the temperature is hotter, the fish will not cook through and if it is lesser than 350* it will absorb a LOT of oil
  5. Fry the fish fingers in the oil - a few at a time. The frying will be done in one or two batches based on how big a pan you use. Smaller pan means lesser oil wasted after frying, but more batches of frying. which works for me.
  6. 6.fry for a couple of minutes on each side, until golden and crisp
  7. 7.scoop out , drain on a paper towel.
  8. Tahini Dip
  9. 8.Mix the yogurt, tahini and chutney together and the dip is ready.
  10. 9.Serve the dip with the fresh fried Cod fritters.