Fish and chips are a delicious dinner option when you’re looking for something fun, fast and a guaranteed kid fave. But instead of the standard whitefish, why not upgrade those fritters with some lobster instead.
Getting the kiddies to eat their fish is a little like pulling teeth. They see the fish and automatically think blech… at least my son does. It seems that unless I grind it up and either fry it into sticks or turn it into little patties, my son will never eat one of the healthiest proteins out there. It’s not just your standard bass or salmon either. He feels the same way about all shellfish. And while I do like crab cakes, every so often I want something a little more elite, something like lobster. But I still have the issue of getting my son to eat it. Thankfully, Food & Wine magazine suggested taking that lobster and turning it into little doughy fritters. Not only were they easy to make, my son, who hates fish, gobbled down two of them, and anytime my son eats his fish, that’s a success in my house.
Lobster and corn fritters
- 1/2 cup fresh basil, chopped
- 1/2 cup mayonnaise
- Salt and pepper to taste
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1 egg, separated
- 1/2 pound lobster meat
- 1 ear of corn, kernels cut from the cob
- 2 tablespoons chives, minced
- 1 tablespoon butter, melted
- Vegetable oil, for frying
- Place the basil and mayonnaise in a food processor and puree until smooth. Transfer the basil mayonnaise to a bowl and chill.
- Whisk together the flour, baking powder, baking soda and one-half teaspoon of salt in a large bowl.
- Whisk together the buttermilk and egg yolk in a small bowl. Pour the buttermilk mixture into the flour mixture and stir until just combined. Fold in the lobster, corn, chives and melted butter and set aside.
- Beat the egg white until soft peaks form. Fold the egg white into the lobster batter.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Drop dollops of the batter into the hot oil and fry, turning once, until golden brown, about two minutes. Transfer the fritters to a paper towel to drain and season with salt. Repeat with the rest of the batter. Serve immediately with the basil mayonnaise.