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Filipino Seafood Fritters 2

Serves 4 to 6 Appetizer seafood, Appetizers

Filipino Seafood Fritters 2

Filipino Seafood Fritters 2 brings the taste of the sea to the table with a simple mix of shrimp or white fish, flour, and egg. This dish is a staple at Filipino home tables, where cooks rely on their instincts to season with just the right amount of salt and fry with a generous hand of oil. It's a dish meant for sharing, embodying the communal spirit of Filipino dining.

The fritters should be crispy on the outside, with a tender, flavorful center that speaks of the ocean. A squeeze of lemon adds brightness, enhancing the natural sweetness of the seafood. This home version captures the essence of family cooking, where recipes are passed down and adapted, ensuring that each bite is both familiar and comforting.

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 deboned and cut into small bite-sized pieces. This ensures even cooking and allows the seafood to mix well with the batter.
  2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack one egg into the mixture and stir until a smooth batter forms. The batter should be thick enough to coat the back of a spoon, which will help it adhere to the seafood.
  3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial for flavor distribution and ensures the fritters hold together during frying.
  4. Pour enough oil into a deep frying pan to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. Test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
  5. Carefully spoon the seafood batter into the hot oil, forming small fritters. Avoid overcrowding the pan to maintain the oil temperature. Fry the fritters until they are golden brown and crispy on the outside, which should take about 3-4 minutes per side.
  6. Once the fritters are cooked, use a slotted spoon to transfer them to a plate lined with paper towels. This will help drain excess oil, keeping the fritters crisp.
  7. Finish the fritters by squeezing fresh lemon juice over them and adding a final sprinkle of fine sea salt to taste. Serve immediately while they are hot and crispy, perfect for sharing around the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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