Eastern European Seafood Fritters 3

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, then chop into small pieces. If using white fish, ensure it is boneless and skinless, then cut into small cubes. This will ensure even cooking and a consistent texture in the fritters.
2. In a large mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack the egg into the bowl and whisk together until smooth. The batter should be thick enough to coat the back of a spoon, which will help the fritters hold together when frying.
3. Gently fold the prepared seafood into the batter, ensuring each piece is well coated. This step is crucial for binding the seafood with the batter, which will create a cohesive fritter.
4. Heat a generous amount of oil in a large 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 batter into the hot oil, forming small fritters. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters. Cook each side for about 3-4 minutes, or until the fritters are golden brown and crispy.
6. Once cooked, remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. The fritters should feel firm to the touch and have a light, crispy exterior.
7. Finish the fritters with a sprinkle of fine sea salt 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 flavors.