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Chinese Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Chinese Seafood Fritters

Chinese Seafood Fritters, a cherished staple in coastal home kitchens, bring the ocean's bounty to the table with an everyday simplicity. Often enjoyed as a casual meal or a shared appetizer, these fritters capture the essence of home-cooked comfort. While not tied to a specific celebration, they often find their way into family gatherings, especially when fresh seafood is plentiful.

The fritters are a harmonious blend of tender shrimp or white fish, bound by a light, crisp batter that whispers of salt and lemon. Each bite delivers a delightful crunch, followed by the savory and delicate flavors of the sea. Generously fried to golden perfection, they invite you to indulge with abandon, embodying the joy of uncomplicated, delicious cooking.

Ingredients

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

Method

  1. Start by cleaning and preparing your seafood. If using shrimp, peel and devein them, leaving the tails on for a more elegant presentation. If using white fish, cut it into bite-sized pieces. Pat the seafood dry with paper towels to ensure the batter adheres properly.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack in 1 egg and whisk together until smooth, creating a batter that is thick enough to coat the back of a spoon. If the batter seems too thick, add a small splash of water to achieve the right consistency.
  3. Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. You need enough oil to submerge the fritters halfway, ensuring they cook evenly. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
  4. Dip each piece of seafood into the batter, allowing any excess to drip off. Carefully place the battered seafood into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
  5. Cook the fritters until they are golden brown and crispy on the outside. This should take about 2-3 minutes per side, depending on the size of your seafood pieces. The fritters should have a firm texture and a light, airy interior.
  6. Use a slotted spoon to remove the fritters from the oil, placing them on a plate lined with paper towels to drain any excess oil. Immediately sprinkle with fine sea salt to taste while they are still hot, ensuring the salt adheres well.
  7. Cut a lemon into wedges and serve the fritters hot, with the lemon wedges on the side for squeezing over just before eating. This adds a bright, fresh contrast to the rich, crispy fritters, making them perfect for sharing around the table.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

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

Available soon on Amazon…

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