Colombian Seafood Fritters 3

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, cut it into small, bite-sized chunks. This ensures the seafood cooks evenly and integrates well into the fritter batter.
2. In a mixing bowl, combine 100 g of flour and 1 egg. Mix until you have a smooth batter. The consistency should be thick enough to coat the back of a spoon, ensuring it will hold the seafood pieces together when frying.
3. Gently fold the chopped seafood into the batter. Make sure each piece is well-coated with the batter. This will help the fritters hold their shape and ensure even cooking.
4. 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. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle and rise to the surface quickly.
5. Using a spoon, carefully drop portions of the seafood batter into the hot oil. Fry in batches, ensuring not to overcrowd the pan, which can lower the oil temperature and result in greasy fritters. Cook until the fritters are golden brown and crispy on the outside, which should take about 3-4 minutes per side.
6. Once cooked, remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. This step is crucial for maintaining the fritters' crispiness.
7. Finish by sprinkling fine sea salt over the fritters while they are still warm. Serve immediately with lemon wedges on the side for squeezing over the fritters, adding a fresh, tangy contrast to the rich, crispy seafood.