8 oz (225 g) cod fillets, skinned and flaked
1 tablespoon oil
2 teaspoons tomato puree (paste), lemon juice
salt
pepper
4 oz (100 g) shelled shrimps
self-raising flour
oil for deep frying
tartare sauce to serve
1 tablespoon oil
2 teaspoons tomato puree (paste), lemon juice
salt
pepper
4 oz (100 g) shelled shrimps
self-raising flour
oil for deep frying
tartare sauce to serve
method
1. Mix the cod with the oil, tomato puree, and lemon juice, salt and pepper to taste.
2. Mix in the shrimps, then bind with flour.
3. Shape into walnut sized balls and deep fry until golden brown.
4. Drain on paper towels and serve hot with tartare sauce.
2. Mix in the shrimps, then bind with flour.
3. Shape into walnut sized balls and deep fry until golden brown.
4. Drain on paper towels and serve hot with tartare sauce.
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