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Indonesian Seafood Fritters 2

Serves 4 to 6 Appetizer seafood, Appetizers

Indonesian Seafood Fritters 2

Indonesian Seafood Fritters 2 finds its home in bustling family kitchens, where the art of seasoning is guided by instinct and the generous use of fat ensures a satisfying crisp. This version captures the essence of Indonesian home cooking, where the shared table is a stage for simple yet flavorful dishes, crafted with care and an understanding passed down through generations.

As you bite into these fritters, expect a delightful crunch giving way to tender, flavorful shrimp or white fish, subtly enhanced by a squeeze of fresh lemon. The salt, measured by the cook's practiced hand, complements the seafood's natural sweetness, creating a harmonious balance that invites a second helping.

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 you're using shrimp, peel and devein them, then chop them into small pieces. If you're using white fish, cut it into small, bite-sized chunks. This ensures even cooking and allows the flavors to meld well in the fritters.
  2. In a mixing bowl, combine 100 g of flour and 1 egg. Whisk them together until you have a smooth batter. The batter should be thick enough to coat the back of a spoon, which will help it adhere to the seafood.
  3. Add the prepared shrimp or fish to the batter, ensuring each piece is well coated. This step is crucial as it forms the base of the fritter, holding the seafood together while frying.
  4. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
  5. Carefully spoon the batter-coated seafood into the hot oil, making sure not to overcrowd the pan. Fry the fritters in batches if necessary. Cook them until they are golden brown on the outside and the seafood is opaque and cooked through, which should take about 3-4 minutes per side.
  6. Once the fritters are cooked, remove them from the oil and drain on a paper towel to remove excess oil. This step ensures the fritters remain crispy and not greasy.
  7. Finish by sprinkling fine sea salt to taste over the hot fritters. Squeeze fresh lemon juice over them just before serving to enhance the flavors and add a refreshing tang. Serve immediately while they are still hot and crispy, perfect for sharing around the table.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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