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Indonesian Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Indonesian Seafood Fritters

Indonesian Seafood Fritters, known locally as "Perkedel Ikan," come from the coastal regions where seafood is abundant and fresh. These fritters are often prepared for family dinners or small gatherings, where the ocean's bounty is celebrated in a comforting, home-cooked style. The recipe reflects the Indonesian way of cooking, where intuition guides the hand in measuring salt and the frying oil is never skimped upon.

Crisp on the outside and tender within, these fritters deliver a savory bite with hints of the sea, balanced by the subtle zest of lemon. The generous use of oil ensures a golden crust, encapsulating the delicate flavors of shrimp or white fish. While they are simple in preparation, their appeal lies in the textural contrast and the satisfying richness that invites sharing at the table.

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, ensuring they are clean and dry. For white fish, cut it into small, bite-sized pieces. This ensures even cooking and allows the seafood to blend well with the batter.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack one egg into the mixture and whisk until smooth. The batter should be thick enough to coat the back of a spoon but still pourable.
  3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial as it ensures the seafood is encased in a crispy coating once fried.
  4. Heat enough oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough that a drop of batter sizzles and rises to the surface immediately. This indicates the oil is ready for frying.
  5. Carefully spoon the batter-coated seafood into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook until the fritters are golden brown and crispy on the outside, which should take about 3-4 minutes per side. The seafood inside should be opaque and cooked through.
  6. Once cooked, remove the fritters from the oil using a slotted spoon and drain on paper towels to remove excess oil. This helps maintain their crispiness.
  7. Finish the fritters with a sprinkle of fine sea salt while they are still hot. Serve immediately with lemon wedges on the side for a fresh, zesty contrast.
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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