100g each of cooked prawns, mussels, salmon and monkfish ( or other white fish) – cut into 2cm dice
1 clove garlic – crushed
2 tomatoes, diced.
1 onion – finely chopped
Parsley – finely chopped
Freshly milled black pepper
For the batter:
Make the batter in the usual way. Add in the diced fish, garlic, onion and parsley. Season.
Heat the oil in a frying pan. Place a dessertspoon of mixture in the pan. Cook until golden brown.
Continue until all the mixture is used. Drain each pancake well and serve immediately sprinkled with chopped parsley.