Rissois de Peixe

Ingredients

White fish fillets

400g

Onion

1, finely chopped

Garlic

2 cloves, minced

Fresh parsley

2 tablespoons, chopped

Oil

for cooking and frying

Salt

to taste

Black pepper

to taste

All-purpose flour

2 cups, plus extra for dusting

Water

1 cup

Eggs

2, beaten (for egg wash)

Breadcrumbs

1 cup

Instructions

1. In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
2. Add the white fish fillets to the skillet, season with salt and pepper, and cook until the fish is opaque and flakes easily. Remove from the heat and let it cool slightly before shredding it into small pieces.
3. Stir in the chopped parsley to the shredded fish mixture and set aside to cool completely.
4. In the same skillet, add the remaining flour and cook for 1-2 minutes, stirring constantly. Gradually pour in the water while stirring until a thick dough forms. Remove from heat and let the dough cool slightly.
5. On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or glass to cut out circles of dough.
6. Place a spoonful of the fish filling onto one half of each dough circle. Fold the other half over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
7. Dip each rissoi into the beaten eggs, then coat with breadcrumbs, ensuring they are well-covered.
8. In a deep fryer or large, deep saucepan, heat oil to 180°C (350°F). Fry the rissois in batches until they are golden brown, about 3-4 minutes. Remove and drain on paper towels.
9. Serve the rissois hot, with a side of aioli or tartar sauce for dipping.