Indian 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 cleaning and deveining 400 g of shrimp or cutting 400 g of white fish into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture, which will help the batter adhere better.
2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt to taste. Crack 1 egg into the bowl and whisk until you have a smooth batter. The batter should be thick enough to coat the back of a spoon but not too runny.
3. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the seafood pieces halfway. You can test the oil's readiness by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
4. Dip each piece of shrimp or fish into the batter, ensuring it is well-coated. Carefully place the battered seafood into the hot oil, being cautious to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters.
5. Fry the seafood in batches, turning occasionally, until they are golden brown and crispy on all sides. This should take about 3-4 minutes per batch, depending on the size of the seafood pieces. The fritters should be firm to the touch and have a rich, golden color.
6. Once cooked, remove the fritters from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil. Immediately sprinkle with additional fine sea salt to taste while the fritters are still hot, enhancing their flavor.
7. Serve the Indian Seafood Fritters immediately with lemon wedges on the side for squeezing over the top. The acidity of the lemon will brighten the flavors and add a refreshing contrast to the rich, crispy fritters.