SMALL-SPOTTED CATSHARK FRITTERS

4 servings:

• 500 g small-spotted catshark, skinless
• 150 g flour
• 150 ml water
• 2 eggs
• 1 tbsp baker’s yeast
• Salt
• Oil

Directions:

• Firstly, in a pot, bring water with a pinch of salt to a boil.
• Scald the catsharks for 3 minutes. Then, let them cool, and flake them.
• Separate the egg yolks from the whites.
• Beat the yolks in a bowl and add the flour, the baker’s yeast, the salt, the water and the flaked catsharks.
• In another bowl, beat the whites to form peaks. Then, mix them with the contents of the other bowl.
• In a pan or pot, heat the oil over high heat and, once it’s hot, add tablespoons of the fritter dough.
• Fry the fritters until their surface is golden, move them away from the heat and remove excess oil.