Home Cook Together. Celebrate Life.

IndianAuthentic Cuisine

Indian Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Indian Seafood Fritters

Indian Seafood Fritters are a beloved staple in coastal regions of India, where the bounty of the sea meets the ingenuity of home cooks. Often enjoyed as an evening snack or a starter for festive gatherings, these fritters capture the essence of relaxed coastal living, where meals are shared with family and friends. This recipe reflects the home kitchen's intuitive methods, where salt is judged by hand and the generosity of oil ensures a perfect fry.

Crisp on the outside and tender within, these fritters balance the delicate flavors of fresh shrimp or white fish with a subtle seasoning of fine sea salt. A squeeze of lemon brightens each bite, highlighting the seafood's natural sweetness. Best enjoyed hot from the pan, they invite diners to gather around the table, sharing smiles and stories as they savor each mouthful.

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 the white fish into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture, which helps the batter adhere better. Set aside.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack 1 egg into the bowl and whisk together until smooth, creating a thick batter. The batter should coat the back of a spoon without dripping off too quickly.
  3. Heat enough oil for frying in a deep pan or wok over medium-high heat. The oil should be about 2 inches deep to allow the fritters to float and cook evenly. Test the oil by dropping a small bit 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 fully coated. Carefully place the coated seafood into the hot oil, being cautious not to overcrowd the pan, which can lower the oil temperature and result in greasy fritters.
  5. Fry the fritters in batches, turning them occasionally with a slotted spoon. They are done when they turn a golden brown color and the seafood inside is opaque and cooked through. This should take about 3-4 minutes per batch.
  6. Once cooked, remove the fritters from the oil and drain them on a plate lined with paper towels to absorb excess oil. Immediately sprinkle with fine sea salt while they are still hot to enhance their flavor.
  7. Serve the Indian Seafood Fritters hot, with lemon wedges on the side for squeezing over just before eating. The lemon adds a fresh brightness that complements the rich, savory fritters.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

Explore Indian cuisine