Crispy Cullen Skink Fritters

Introduction

Cullen Skink, a traditional Scottish soup dating back centuries, originates from the small fishing village of Cullen in the northeast of Scotland. Traditionally, it is made with smoked haddock, potatoes, and onions. This hearty soup was historically a staple among fishermen and their families, providing a comforting and warming meal against the Scottish sea breeze. Modern adaptations of this traditional dish have seen chefs turn it into innovative dishes, such as the Crispy Cullen Skink Fritters. This variation takes all the comforting flavors of the traditional soup and transforms them into mouth-watering, crispy fritters. A perfect appetizer or snack, these fritters encapsulate the essence of Cullen Skink while adding a unique textural twist.

Ingredients

• Smoked Haddock - 500g
• Potatoes - 300g, peeled and diced
• Onion - 1 medium, finely chopped
• Flour - 100g
• Egg - 1 large, beaten
• Milk - 200ml
• Parsley - 2 tbsp, finely chopped
• Salt - to taste
• Pepper - to taste
• Vegetable Oil - for frying

Preparation

Before diving into the cooking process, preparation is key to ensuring your fritters are a success. Start by preparing the Smoked Haddock. Place it in a saucepan and cover it with milk. Gently poach it over medium heat until the fish is just cooked through and flakes easily. This should take around 10 minutes. Once done, remove the fish from the pan, reserving the poaching milk for later. Let the fish cool slightly, and then flake it into a large mixing bowl, ensuring no bones are present.

Next, prepare your Potatoes by peeling and dicing them into small cubes. In a separate pot, boil the Potatoes until tender, which should take about 10-15 minutes. Drain and mash them until smooth, and add them to the bowl with the fish. Add the finely chopped Onion into the mixture, along with the Parsley, a pinch of salt, and a dash of pepper.

Mixing the Batter

To form the binding batter, combine the mashed Potatoes, flaked Smoked Haddock, and Onion mixture with flour. Gradually add the reserved poaching milk and the beaten Egg into the bowl, stirring continually to achieve a thick, cohesive batter. It's crucial to achieve the right consistency — the batter should be thick enough to hold its shape when spooned into the hot Vegetable Oil.

The Cooking Process

1. Heat Vegetable Oil in a deep pan or fryer over medium to high heat. Alternatively, heat until a small drop of batter sizzles and rises to the surface when added to the oil.
2. Using two tablespoons, carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
3. Fry each fritter for about 3-4 minutes on each side or until they turn golden brown and crispy. Adjust the cooking time as necessary by monitoring using a cooking timer.
4. Once cooked, remove the fritters and drain them on paper towels to remove excess oil.

Serving Suggestions

Serve your crispy Cullen Skink Fritters hot, garnished with additional fresh Parsley and accompanied by a refreshing salad or a tangy dipping sauce. These fritters make excellent hors d'oeuvres for gatherings and can also be enjoyed as a light lunch atop some crusty bread with butter.