\"I\'m hoping to get the recipe for a terrific appetizer I tried at Hamiltons\' at First & Main in Charlottesville, Virginia,\" says Sue Carter of Murieta, California. \"The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce.\"
Ingredients
2 garlic cloves 8 ounces skinless sea bass or halibut fillets, cut into 1/2-inch pieces 5 tablespoons fresh lime juice 1 egg white 1 tablespoon fish sauce (nam pla)* 1 tablespoon cornstarch 2 teaspoons minced peeled fresh ginger 1 teaspoon chili-garlic sauce* 1 teaspoon sugar 1/2 teaspoon oriental sesame oil 8 ounces crabmeat, drained 8 ounces cooked shrimp, chopped 1/4 cup chopped fresh cilantro 1/4 cup finely chopped red bell pepper
Vegetable oil (for frying)
Butter lettuce leaves
Chili-Lime Sauce
Preparation
With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350 F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
*Available at Asian markets and in the Asian foods section of some supermarkets.
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