Get your cooking supplies and ingredients ready, another season of Cooking With Stichiz - Presented By Publix, is back. This year watch as we take it on the road and actually travel to our chefs. It's Cooking With Stichiz - Travel Edition. Our first stop is with the talented Chef The Rose. Check out what Chef The Rose is cooking up with Stichiz and hear about the new amazing Pate Bar she created with her husband and so much more.
Herring Fritters aka Marinad Aranso
1/2 pound boneless salted herring
2 teaspoons baking powder
1 cup all purpose flour
1 teaspoon granulated garlic
½ teaspoon smoked paprika
½ teaspoon sugar
½ medium onion finely diced
½ teaspoon minced scotch bonnet pepper replace with hot sauce
3 tablespoon parsley minced
1 teaspoon fresh thyme minced
2 tablespoons minced bell pepper
1 large egg
1/3 -1/2 cup milk or water
Freshly grated pepper to taste
• Vegetable oil for frying
• Soak herring in water overnight or several days (water changed several times). Drain and shred fish using a food processor to achieve a really fine shred. If not finely shred by hands
• Combine the dry ingredients, flour baking powder, smoked paprika, granulated garlic. Stir for about a minute then add onions, salted shredded fish, thyme, and red bell pepper, scotch bonnet parsley and egg
• Whisk until ingredients have been blended. Then add milk or water gradually starting from about 1/3 cup until desired thickness.
• Adjust seasonings.
• You may have to do a test taste first
• Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees.
• Carefully place spoonful's of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside.
• You may drain on paper napkin to remove any excess oil