In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Spanish sole fritters with tomato-cucumber salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 420 Calories/Serving
20 Minutes
Inspired by Spanish salt cod fritters, these yummy pan-fried bites are crispy on the outside, soft in the center, and gluten-free.
In your bag
- 1 organic red onion
- 1 tablespoon sherry vinegar
- 3 organic scallions
- Seafood options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 10 ounces wild sea scallops
- Sunbasket chickpea batter blend (chickpea flour - baking powder - sweet paprika)
- Sunbasket Spanish seasoning blend (onion powder - granulated garlic - coriander - cumin - sweet smoked paprika - dried oregano)
- 1 organic Roma or other tomato
- 1 organic cucumber
- ½ ounce pitted oil-cured black olives
- 1 organic lemon
Nutrition per serving
Calories 420, Total Fat 23g (29% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 580mg (25% DV), Total Carb. 38g (14% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Marinate the onion
- Peel and thinly slice enough onion to measure ½ cup [1 cup].
In a medium bowl, combine the onion and sherry vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
2
Make the fritter batter
- Trim the root ends from the scallions; thinly slice the scallions.
- Pat the seafood dry with a paper towel (discarding the barramundi skin); if using scallops, rinse and drain, then pat dry. Cut the seafood into ¼-inch pieces and season with salt and pepper.
In a medium bowl, stir together the chickpea batter blend and Spanish seasoning blend; season generously with salt and pepper. Add 3 tablespoons [6 TBL] water and stir until incorporated. Gently stir in the scallions and seafood, adding more water 1 teaspoon at a time as needed until a thick batter forms.
3
Cook the fritters
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, spoon in enough batter to form 3-inch fritters and cook, turning once, until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper. Add more oil between batches if needed. While the fritters are cooking, prepare the tomato-cucumber salad.
4
Make the salad; prep the garnish
- Cut away the core from the tomato; coarsely chop the tomato.
- Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough thin half-moons to measure 1½ cups [3 cups].
- Coarsely chop the olives, checking for any pits.
- Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]
To the bowl with the onion, stir in the tomato, cucumber, olives, and 1 to 2 teaspoons oil; season to taste with salt and pepper.
Serve
Transfer the fritters and tomato-cucumber salad to individual plates. Serve with the lemon wedges.
Kids Can!
- Measure the onion; combine with the vinegar.
- Stir the chickpea batter and seasoning blends with water.
- Line a plate with paper towels.
- Measure the cucumber.
- Assemble the salad.