Brasileiro Seafood Fritters 2

Ingredients

• 400 gshrimp or white fish
• 100 gflour
• 1egg
• for fryingoil
• lemon — to serve
• to tastefine sea salt

Method

1. Begin by cleaning and preparing 400 g of shrimp or white fish. If using shrimp, peel and devein them. For white fish, ensure it is boneless and cut into small, bite-sized pieces. This ensures even cooking and a consistent texture in the fritters.
2. In a mixing bowl, combine 100 g of flour and 1 egg. Mix until you have a smooth batter. This batter will bind the seafood, creating a cohesive fritter that holds together during frying.
3. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. You can test the oil's readiness by dropping a small amount of batter into it; the batter should sizzle and rise to the surface immediately.
4. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial for even cooking and flavor distribution. Use a spoon to scoop portions of the batter-coated seafood into the hot oil.
5. Fry the fritters in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters. Cook each side until golden brown and crispy, about 2-3 minutes per side. The fritters should be firm to the touch and have a rich, golden color.
6. Once cooked, remove the fritters from the oil using a slotted spoon and drain on paper towels to remove excess oil. This will keep them crisp and light.
7. Finish by sprinkling the fritters with fine sea salt to taste. Serve immediately with lemon wedges on the side for squeezing over, enhancing the seafood's natural flavors.