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Indonesian Seafood Fritters 3

Serves 4 to 6 Appetizer seafood, Appetizers

Indonesian Seafood Fritters 3

Indonesian Seafood Fritters 3 is a cherished staple at home tables across the archipelago, often gracing the spread during family lunches or casual gatherings. This version captures the essence of home cooking, where salt is judged by hand, and the cook doesn't shy away from using generous amounts of oil to achieve the perfect golden crust. It's a dish that brings the warmth of a family kitchen to the table, ready to be shared and savored.

Bite into these fritters, and you'll discover a delightful contrast: the crisp exterior gives way to tender morsels of shrimp or white fish within. The subtle brininess of the seafood is enhanced by a dash of fine sea salt, while a squeeze of lemon adds a bright, tangy finish. These fritters are meant to be enjoyed hot, straight from the pan, embodying the unpretentious yet deeply satisfying nature of Indonesian home cooking.

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 cut into small cubes. This ensures even cooking and allows the seafood to mix well with the batter.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack in 1 egg and mix until a smooth batter forms. The batter should be thick enough to coat the back of a spoon but not too runny, allowing it to cling to the seafood.
  3. Gently fold the prepared seafood into the batter, ensuring each piece is well coated. This step is crucial for the fritters to hold together during frying and to ensure every bite is flavorful.
  4. Heat enough oil in a deep frying pan over medium-high heat. The oil should be about 1 inch deep to allow the fritters to float and cook evenly. Test the oil's readiness by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
  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. The seafood should be opaque and cooked through.
  6. Once the fritters are cooked, remove them from the oil using a slotted spoon and drain on paper towels to remove excess oil.
  7. Finish the fritters with a sprinkle of fine sea salt to enhance their flavor. Serve immediately with lemon wedges on the side for a fresh, tangy contrast. Enjoy the fritters while they are 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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