Seafood Boxty

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Story Published: Mar 11, 2001 at 9:00 PM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

By Todd Johnson

Ingredients

Seafood Boxty - 3/12/2001

6 eggs 2 cups milk
1 cup flour 1 potato
2 tsp. salt 1 tsp. pepper
1 tsp. seasoning salt 1 tsp. baking powder
1 Tbl. yellow onion 2 oz. chicken stock
4 oz. spicy rice 1 oz. salmon
1 oz. cod 1 oz. shrimp
1 oz. mussel meat 2 oz. salsa
1 Tbl. cilantro 2 tsp. Cajun spice

Directions

To make the boxty mix, combine eggs and milk. Add flour slowly while whisking until all the lumps are out. Add salt, pepper, seasoning salt and baking powder. Stir until smooth. Grate potato and add to mix. It will have the consistency of a thin pancake batter.

Heat a pan with 1 Tbl. olive oil. Pour in 4 oz. boxty mix. Flip it over when the edges start to brown. Set aside.

Saute the sliced onion in 1 Tbl. olive oil. Add chicken stock and rice. The rice should be precooked with your favorite Asian spices. Add the diced salmon, diced cod, shrimp and mussels. The mussels should be boiled until they steam open. Mix well. Add salsa, cilantro and Cajun spice. Once the seafood has cooked through (1-2 minutes) remove from heat.

To serve, set the boxty on a plate. Pour the seafood mixture in the middle and roll the boxty up like a burrito. Serves 1.

Recipe from Eli Kulp, Fado Irish Pub

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