Caspian Zander Fritters
Background
Rooted along the shores of the Caspian, these fritters spotlight the clean, delicate flavor of Caspian zander fillets. Coastal cooks have long paired flaky fish with herbs and light batters for crisp, tender bites that work as both street fare and dinner-table centerpiece. Here, the briny sweetness of Caspian zander fillets meets a fragrant herb mix and a quick batter designed for high-heat pan-frying, yielding a thin, brittle crust and steamy interior.
Ingredients
- Caspian zander fillets, skinless and pin-boned
- eggs
- all-purpose flour
- rice flour (optional, for extra crispness)
- baking powder
- Finely grated onion
- Minced garlic
- Chopped fresh dill
- Chopped fresh cilantro
- Sliced scallions
- lemon zest
- lemon juice
- Cold sparkling water
- panko breadcrumbs (optional, for added texture)
- sunflower oil for frying
- sea salt
- black pepper
- smoked paprika (optional)
- ground coriander (optional)
- chili flakes (optional)
Herbed Yogurt Sauce
- plain yogurt
- mayonnaise (optional)
- Chopped fresh dill
- Minced cucumber (optional)
- Rinsed, chopped capers (optional)
- mustard (optional)
- lemon juice
- sea salt and black pepper
Preparation
- Pat the Caspian zander fillets dry, then finely chop them into a loose mince. Transfer to a bowl and sprinkle with a pinch of sea salt, a grind of black pepper, a pinch of smoked paprika, and a touch of ground coriander.
- Fold in the grated onion, minced garlic, chopped fresh dill, chopped fresh cilantro, and sliced scallions. Add the lemon zest and a splash of lemon juice.
- In a separate bowl, whisk the eggs until fluid. Sift together all-purpose flour, a spoon of rice flour for extra crunch, and a modest pinch of baking powder.
- Stir the dry mix into the eggs, then loosen with cold sparkling water until a light batter forms that clings to a spoon yet falls in a soft ribbon. For more texture, gently fold in a handful of panko breadcrumbs.
- Combine the batter with the seasoned Caspian zander fillets mixture. Taste a tiny bit by pan-frying a spoonful in hot sunflower oil, then adjust with sea salt, black pepper, extra lemon juice, or a pinch of chili flakes as desired.
Cooking
- Set a wide skillet over medium-high heat and pour in a shallow layer of sunflower oil. When a drop of batter sizzles instantly on contact, the pan is ready.
- Working in batches, spoon the mixture into the hot sunflower oil, flattening slightly. Cook until the edges are deeply golden and the underside releases easily, then flip. The fritters are done when the crust is crisp and the Caspian zander fillets inside flake readily.
- Transfer to a rack and sprinkle lightly with sea salt while hot.
Herbed Yogurt Sauce
- In a bowl, stir together plain yogurt, a spoon of mayonnaise, chopped fresh dill, finely minced cucumber, briny capers, a dab of mustard, and bright lemon juice. Season with sea salt and black pepper.
Serving
Serve the fritters hot with the chilled sauce, warm lavash, and a shower of chopped fresh dill and fresh cilantro. Offer lemon wedges for an extra spritz of brightness.
Tips and Variations
- For extra-crisp edges, increase the ratio of rice flour slightly and keep the batter cold with extra sparkling water.
- For a gentle warmth, add a dash of smoked paprika or a pinch of chili flakes to the batter.
- When shaping, a light dusting of all-purpose flour on the spoon helps clean release into the hot sunflower oil.
- If you prefer more body, fold in extra panko breadcrumbs with the Caspian zander fillets.
Storage
Leftovers keep well chilled with parchment between layers. Recrisp in a hot skillet with a thin film of sunflower oil, and refresh with a squeeze of lemon juice and herbs like fresh dill.