Leftover Broiled Seafood Fritters

Yuck. A simple summation of the leftovers of most dinners you get at a seafood restaurant. Soggy fries. Sad scallops. Sole wrapped around crab stuffing that won’t stand a bit of reheating. Most people understandably say “no thanks” to a doggy bag.

Don’t. It’s actually quite easy to turn this pile of unloved leftovers into a tasty lunch. The key is to roll with the flavors you’ve been given, and don’t forget to drag home the fries.

Seafood Fritters

½-1 cup leftover seafood, broiled or baked
The leftover fries or potatoes that came with it
1-2 eggs
Breadcrumbs
Vegetable oil

1.       Cut the seafood into small pieces.

2.       Tear the fries apart or cut them into smallish pieces as well. In a bowl, mash them up a bit with your fingers.

3.       Add them both together and break in 1-2 eggs

4.       Now, add breadcrumbs until your mixture is not sopping wet and holds together when you make a ball out of it.

5.       Heat a pan over medium heat and add oil.

6.       Make a small, one inch ball of the mixture, and flatten it, rounding the sides so it makes a little disk.

7.       Fry it in the pan until it’s browned nicely on both sides.

8.       Remove and taste. You’ll probably be fine with the seasoning, since you’re starting with a restaurant dish that is likely salted half to death. But you may want more pepper or something.

9.       Now make balls about 2 inches in size and flatten them down the same way. We usually make them about the size of sliders. But this is up to you.

10.   Fry until nicely browned on both sides. Drain on a paper towel.

11.   Serve with a sauce of your choice (perhaps that leftover tartar or cocktail sauce you snagged from the restaurant.)