Geoduck Fritters

Name: Geoduck Fritters
Yield: Serves 4
Cuisine: American
Ingredients: 1 tablespoon sweet Hungarian paprika; 1 cup (160 g) rice flour; 2 cups (480 ml) buttermilk; 1 geoduck body, finely chopped; Rice bran oil or canola oil, for frying; Rice bran oil or canola oil, for frying; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; Lemon wedges, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Here, chopped geoduck body is marinated in buttermilk and cooked into crisp, golden brown fritters. Serve it simply with lemon wedges, or with homemade aioli. This recipe is from chef Abel Padilla of the Hog Island Oyster Bar in San Francisco.

Ingredients

1 geoduck body, finely chopped
2 cups (480 ml) buttermilk

Americas
United States
San Francisco
Starter
Fish course
Pescatarian
California

Method

In a medium bowl, soak the geoduck in buttermilk for 30 to 60 minutes. Drain and form into small 1-inch (2.5-cm) balls or cakes. In a shallow bowl, combine the rice flour, paprika, salt, and pepper. Coat the balls one at a time in the flour mixture, shaking gently to remove excess flour. Transfer them to a plate.

In a heavy pot, heat 2