0
0 ITEM(S) - £0.00 GO

Menu

    • Clam Fritters with Tartar Sauce

    Clam Fritters with Tartar Sauce

    Mark Sharron
    Easy
    25 minutes
    02-Apr

    Clam Fritters with Tartar Sauce is a delicious, easy seafood dish perfect for a quick weeknight dinner. The fritters are golden and crispy on the outside and fluffy on the inside, while the tartar sauce adds a creamy, tangy flavour. This dish is sure to please everyone at the dinner table. 

     

     

     

     

    1 rating
    layout 0 comments

    Ingredients

    • 2 (6.5 ounce) cans of minced clams
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon ground black pepper
    • 1 egg, beaten
    • 2 tablespoons water
    • Vegetable oil, for frying
    • 1/2 cup mayonnaise
    • 2 tablespoons sweet pickle relish
    • 2 tablespoons minced onion
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon dried dill weed
    • Salt and pepper to taste

    Method

    • How to Make Clam Fritters with Tartar Sauce
    • Drain the minced clams thoroughly and reserve the liquid separately
    • In a medium bowl, whisk together the flour, baking powder, garlic powder, onion powder, dried thyme, and ground black pepper
    • In another bowl, beat the egg and mix with 2 tablespoons water and 2 tablespoons of the reserved clam liquid
    • Fold the drained clams into the wet mixture
    • Add the dry ingredients to the wet ingredients and stir just until combined, forming a thick batter
    • Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (around 180°C/350°F)
    • While the oil is heating, in a small bowl mix mayonnaise, sweet pickle relish, minced onion, lemon juice, dried dill, and a pinch of salt and pepper to create the tartar sauce
    • Once the oil is ready, drop the clam batter by heaping tablespoons into the skillet, spacing them apart
    • Fry fritters for 2–3 minutes per side until golden brown and crisp, flipping once
    • Remove fritters with a slotted spoon and drain on paper towels; season with a pinch of salt
    • Arrange fritters on a platter lined with lemon wedges and fresh dill sprigs for garnish (optional)
    • Serve hot, accompanied by the tartar sauce on the side for dipping