Recipes

Whitefish Scrapple

Chad Todd

Chef/Owner

Sulimay’s

Philadelphia
Pa.
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Ingredients
1
Lb
Whitefish, picked
1
Lb
Onion, small dice
1/4
c
Garlic, minced
2
tsp
Kosher salt
1/4
c
Olive oil
2
tsp
Cayenne pepper
2
tsp
Paprika, hot smoked
1
tsp
Turmeric, ground
1
tsp
Freshly ground black pepper
20
Oz
Yellow cornmeal, stone-ground
3
c
Locatelli cheese, grated
3
tsp
Lemon zest
As needed
Flour
As needed
Eggs, whisked
As needed
Panko breadcrumbs
1

Debone whitefish and set aside.

2

Salt onions and garlic, then sweat in olive oil until soft.

3

Add cayenne, paprika, turmeric, black pepper, and 30 ounces water.

4

In a double-boiler, whisk in cornmeal over medium heat, cooking until very thick.

5

Gently fold in fish, cheese, and lemon zest.

6

Transfer mixture to a loaf pan and let chill.

7

Slice into 1/2- to 3/4-inch-thick pieces and prepare for frying: dredge slices in flour, then egg, then panko. Fry in fryer until golden and crispy.

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