Brasileiro Seafood Fritters

Ingredients

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

Method

1. Begin by preparing the seafood. If using shrimp, peel and devein them, ensuring they are clean. If using white fish, cut it into small, bite-sized pieces. Pat the seafood dry with a paper towel to remove excess moisture, which helps the batter adhere better.
2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack 1 egg into the bowl and whisk together until smooth. The batter should be thick enough to coat the back of a spoon. If it's too thick, add a tablespoon of water at a time until the desired consistency is reached.
3. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be about 2 cm deep to allow the fritters to float and cook evenly. Test the oil by dropping a small amount of batter into it; the batter should sizzle and rise to the surface immediately.
4. Dip each piece of seafood into the batter, ensuring it's fully coated. Carefully place the coated seafood into the hot oil, being cautious to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
5. Fry the seafood in batches, turning occasionally, until the fritters are golden brown and crispy on all sides. This should take about 3 to 4 minutes per batch. The seafood inside should be opaque and cooked through, with a firm texture.
6. Once cooked, remove the fritters from the oil using a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
7. Finish the fritters with a sprinkle of fine sea salt for added flavor. Serve immediately with lemon wedges on the side, allowing diners to squeeze fresh lemon juice over the fritters for a bright, tangy contrast.