Eastern European 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 all components for the fritters. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it is boneless and skinless, then flake into small pieces with a fork. In a large mixing bowl, combine the chopped seafood with 100 g of flour and a beaten egg, mixing until you have a thick batter. Squeeze in the juice of half a lemon to add brightness to the mixture.
2. Heat a generous amount of oil in a large skillet over medium-high heat. The oil should be about 1 cm deep to ensure even frying. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle and rise to the surface immediately. This indicates the oil is hot enough to start frying.
3. Carefully spoon the batter into the hot oil, forming small fritters. Do not overcrowd the pan; leave enough space between each fritter to allow for easy flipping. Fry the fritters for about 2-3 minutes on each side, or until they are golden brown and crisp. The edges should be firm and the center should feel set when gently pressed with a spatula.
4. Once the fritters are cooked, remove them from the pan using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. This will keep them crispy and prevent them from becoming greasy.
5. Finish the fritters with a sprinkle of fine sea salt to taste, enhancing the seafood's natural flavors. Serve immediately with additional lemon wedges on the side for those who prefer an extra citrus kick. These fritters are best enjoyed hot, straight from the pan, as part of a shared meal.