Smoked Fish Fritters with Beet Vinaigrette



  • 2 medium red beets about 8 oz. total
  • ¼ cup fresh lemon juice
  • 2 tablespoon prepared horseradish
  • 1 tablespoon Sherry vinegar
  • ½ cup extra-virgin olive oil
  • Kosher salt


  • 1 12- oz. skinless cod
  • 5 tablespoon or more vegetable oil, divided
  • 8 ounces smoked whitefish skin and bones removed, flaked
  • 3 large eggs beaten to blend
  • 1 large shallot finely chopped
  • 1 piece matzo finely crushed (about ¼ cup)
  • ¼ cup chopped fresh chives
  • 2 tablespoon chopped fresh dill plus more for serving
  • Freshly ground black pepper


  • Preheat oven to 400°.


  • Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50–60 minutes. Let cool. Peel and cut into ¼” cubes.
  • Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt.
  • DO AHEAD: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill.


  • Heat oven to 400°. Place cod on a rimmed baking sheet. Rub with 1 Tbsp. oil. Roast until just opaque in center, 10–15 minutes. Let fish cool, then flake with a fork.
  • Mix cod, whitefish, eggs, shallot, matzo, chives, 2 Tbsp. dill, and 2 Tbsp. water in a medium bowl. Season with pepper and mix vigorously to combine (mixture will be stiff).
  • Reduce oven temperature to 200°; set a wire rack inside a large rimmed baking sheet. Heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Working in batches, drop scant ¼-cupfuls of fritter mixture into skillet; press gently with a spatula to flatten. Cook, turning once and adding more oil if needed, until golden brown and crispy around edges, about 4 minutes per batch. Transfer to prepared rack. Keep warm in oven while cooking remaining fritters.
  • Mix beets into vinaigrette. Serve fritters with vinaigrette; top with dill.
  • DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill.
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