Since the quarantine we've been buying a lot more local seafood and trying new fish recipes with our purchases. It has also given us a way of remembering our summer travels. This past week I purchased some Monkfish filets, which has tight, meaty white flesh that's often been compared to lobster tail. With that information, some local bacon, and inspired by a past birthday trip to Portland, ME; I decided to make 'Lobster & Bacon Fritters' but substituted monkfish for the lobster. These flavorful, crisp cornmeal fritters are filled with juicy monkfish, salty bacon and spring onions. Here is my recipe:

Monkfish & Bacon Corn Fritters

By Cooking for Kishore

Ingredients

• 1 lb Monkfish tails, steamed
• 1/2 cup Thick Cut Bacon, cooked & cut
• 3 Spring Onions, chopped
• 1 - 14.75 oz can Sweet Corn Cream Style
• 3/4 cup Flour
• 1/4 cup Yellow Cornmeal
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Hot Paprika
• 1 Large Egg
• 1 tsp Salt
• 1 tsp Black Pepper
• Vegetable Oil

Instructions

1. Steam Monkfish fillets for about 5 minutes until cooked, let cool and cut into bite-size pieces.
2. In a large bowl mix flour, cornmeal, baking soda, baking powder, salt, pepper, and paprika. Then add the creamed corn, and egg till you have a batter consistency. Finally, fold in the chopped bacon, spring onions and monkfish pieces.
3. Heat oil in a pan to medium high heat and once hot add approximately 1 Tbsp batter per fritter. Cook until light brown, ~1 minutes, flip and cook for another ~1 minutes.
4. Drain on a paper towel and serve hot. Enjoy!

Yield: Makes 20
Prep Time: 10 mins.

Cook time: 20 mins.
Total time: 30 mins.
Tags: Monk Fish Fritters, Monkfish & Bacon Corn Fritters, Fish Fritters, Homemade Fish fritters, monkfish recipes, easy fish recipes