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Caribbean Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Caribbean Seafood Fritters

Caribbean Seafood Fritters bring the ocean's bounty to the home table with a simplicity that speaks of tradition. This dish is a staple across the islands, appearing at weekend brunches or as an appetizer before a larger meal. The versions vary from home to home, each cook adding their own touch of salt and spice, but always with the intention of sharing among loved ones.

When you bite into a fritter, expect a crisp exterior yielding to a tender, savory center, flavored with the delicate sweetness of shrimp or fish. A squeeze of lemon brightens each mouthful, balancing the generous richness of the fried dough. This is a dish made to be passed around, with each fritter disappearing as quickly as it arrives.

Ingredients

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

Method

  1. Start by preparing the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it's boneless and skinless, then flake it into a bowl. Squeeze the juice of half a lemon over the seafood to add freshness and remove any fishy odor. Set aside while you prepare the batter.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack 1 egg into the flour and mix until a smooth batter forms. The batter should be thick enough to coat the back of a spoon but still pourable. Adjust the consistency with a little water if necessary.
  3. Fold the prepared seafood into the batter, ensuring each piece is well coated. This step is crucial as it ensures the seafood is evenly distributed and will cook uniformly in the fritters.
  4. Heat a generous amount of oil in a large, heavy-bottomed frying pan over medium-high heat. The oil should be about 1 cm deep to allow the fritters to fry evenly. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle and rise to the surface immediately.
  5. Carefully spoon the seafood batter into the hot oil, forming small fritters. Leave enough space between each fritter to allow them to cook evenly. Fry for about 2-3 minutes on each side, until the fritters are golden brown and crispy on the outside. The seafood inside should be opaque and cooked through.
  6. Once cooked, remove the fritters from the oil using a slotted spoon and drain on paper towels to remove excess oil. While still hot, sprinkle with a little more fine sea salt to enhance the flavors. Serve immediately, allowing everyone to enjoy the crispy, flavorful fritters at their peak.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

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