Colombian 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 preparing the seafood. If using shrimp, peel and devein them, ensuring they are clean and free of shells. If using white fish, cut it into small bite-sized pieces. This ensures even cooking and a uniform texture in the fritters.
2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack in 1 egg and mix well to form a smooth batter. The batter should be thick enough to coat the back of a spoon, ensuring it clings well to the seafood.
3. Add the prepared shrimp or fish pieces to the batter, stirring gently to coat each piece thoroughly. This step is crucial as it ensures the seafood is evenly seasoned and will fry up with a crisp coating.
4. In a large, deep skillet or frying pan, heat enough oil for frying over medium-high heat. The oil should be hot but not smoking, which you can test by dropping a small amount of batter into the oil; it should sizzle and float to the top immediately.
5. Carefully drop spoonfuls of the batter-coated seafood into the hot oil, ensuring not to overcrowd the pan. Fry the fritters in batches if necessary. Cook until they are golden brown and crispy on all sides, turning them occasionally for even cooking. The fritters should be firm to the touch and the seafood inside should be opaque and cooked through.
6. Once the fritters are done, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. This step helps maintain their crispiness.
7. Finish the fritters with a sprinkle of fine sea salt to taste, enhancing their flavor. Serve immediately with lemon wedges on the side for a fresh, tangy contrast that complements the rich, savory fritters.