Eastern European Seafood Fritters

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 allow the seafood to cook evenly in the fritters.
2. In a large mixing bowl, combine the chopped seafood with 100 g of flour and 1 beaten egg. Mix until the seafood is well coated and the batter is smooth. The consistency should be thick enough to hold together but not too stiff.
3. Heat a generous amount of frying oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan to ensure even frying. The oil is ready when a small drop of batter sizzles and rises to the surface.
4. Using a spoon, carefully drop portions of the seafood batter into the hot oil. Flatten each fritter slightly with the back of the spoon to ensure even cooking. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
5. Cook the fritters until they are golden brown on one side, about 3-4 minutes, then flip them gently. The fritters should be crispy on the outside and the seafood inside should be opaque and firm.
6. Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately season with fine sea salt to taste while they are still hot, as this helps the salt adhere better.
7. Serve the fritters immediately with lemon wedges on the side. The acidity of the lemon will enhance the flavor of the seafood and balance the richness of the fried batter. Enjoy as a shared dish at the table.