Lion Fish Fritters
By: Executive Chef Anthony Miller

PREP TIME:          DIFFICULTY:          YIELD:  

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     Ingredients

• 1 1oz Diced Yellow Onion
• 1oz Green Onions chopped (Green tops)
• 3 table spoons Chopped Garlic
• 1oz Sweet Pepper
• 2 oz Celery
• 2oz Corn Kernels (optional)
• 5oz Lion Fish Filets cleaned and sliced into square cutlets
• ½  (medium size green) Scotch Bonnet Peppers chopped
• 1 table spoon Fresh Chopped Thyme
• Salt and White pepper to taste
• 1 Egg
• 2 table spoon Baking Powder
• 2 ¼ cups Flour
• 1 Cup Coconut Milk
• 2 cups Whole or 100% cows milk

      Directions

• Mix all vegetable ingredients together adding sliced Lion Fish filets.
• Make a well with flour & baking powder, salt & pepper, and one egg to the middle
• Stir in Milk slowly with a spatula folding in the milk to a medium thickness.
• Add all other ingredients including lion fish to this mixture and mix together until you have a  a hush puppy consistency. Taste for salt, add more milk if needed.
• Refrigerate for thirty minutes.
• In a Frying Pan heat 1qt. oil to 325 F.
• Scoop out  mixture with table spoon and place in hot oil (10 to 15 at a time)
•  Allow cooking on all sides by turning the fritters as needed.
• Cook to brown and crispy and serve with Scotch Bonnet Mayo
• Scotch Bonnett Mayo - Mix together 2 slivers of Scotch Bonnet (seedless),1 cup mayo, & 1 oz ketchup

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