Clean eating fish fritters with a roasted red pepper malt vinegar dipping sauce

Ingredients

• 1 med head broccoli cut into florets
• 3 jalapeno seeded and chopped
• 1/4 teaspoon sea salt divided
• 1 12 oz tilapia or cat fish fillet cut into thirds
• 1/2 cup ww flour
• 1 oz part-skim mozzarella cheese grated
• 6 egg whites
• 2 tablespoons evoo divided

Dipping sauce:

• 1/2 cup sliced roasted red peppers
• 1/4 cup malt vinegar
• 1 tablespoon nonfat Greek yogurt

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Preparation

• Prepare dipping sauce-Place all ingredients into a mini chopper and blend until smooth. Set aside until ready.
• Prepare fritters-Place broccoli, jalapeno, and 1/4 teaspoon salt in a food processor, process until chunky.
• Add fish, flour and cheese and pulse 2 or 3 more times, until fish is broken up. In a large bowl, add egg whites and remaining 1/8 teaspoon salt.
• Using an electric mixer on high speed, beat egg whites until they triple in volume and cling to the inside of the bowl when tilted.
  
• Add 1/4 cup fish mixture to egg whites and gently fold them in once or twice with a rubber spatula.
• Add remaining fish mixture, folding gently for 5 or 6 turns as to not deflate egg whites.
• Heat 2 large skillets over high heat. Add 1 tablespoon oil to each skillet and reduce heat to medium.
• Drop fish mixture into skillets in scant 1/4 cup increments, spacing fritters 1 inch apart and cooking in batches, if necessary.
  
• Cook for 3 to 4 minutes per side, turning once, until both sides are crisp and brown.
• Transfer cooked fritters to a plate and cover with a paper towel.
• Serve immediately with dipping sauce.

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