This month my family and I traveled to one of our favorite island escapes, the sweet, little paradise known as St. John. The water sparkles and the sand warms your toes while the cocktails warm your stomach. Better yet is the fresh catch of the day. Tuna, grouper and lobster are just a few varieties of local seafood abundant in the British Virgin Islands. In the spirit of the Caribbean – and of the Batali clan’s happy place – I’m frying up some fish with an Italian twist: Tuna and Ricotta Fritters.
This recipe is great for the kitchen novice because it involves the most basic technique in cooking. The rule for breading before frying is an essential one I use time and time again. Chew viewers have heard me refer to it as “FEB” (meaning flour, egg, breadcrumbs). Simply dredge in that order, then hit the heat.
Place flour in a shallow bowl, lightly beat egg whites in another bowl and finally put the breadcrumbs in a third bowl. In this case, I add parsley into my breadcrumbs, but regardless of the added ingredient, the order in which to dredge remains tried and true. Working in batches, dredge the tuna balls in the flour, then dip in the egg whites, letting the excess run off, and dredge in the breadcrumbs. It’s as simple as FEB!
I’m not the biggest advocate of combining seafood and fruit, with the exception of an acidic citrus. So when I serve these fritters as more than just an antipasto, I accompany them with a fresh beet or tomato salad served raw with a simple dressing. Make my Tuna and Ricotta Fritters coming out of this harsh winter and you’ll be transported to warm weather bliss. A hint of Bob Marley on the side, highly recommended.