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

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


  • 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.


Rate this recipe:
Generate another secure code = 

Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chipsImpress your friends with these St Patrick's day recipes!Impress your friends with these St Patrick's day recipes!