Japanese 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 preparing all components. If using shrimp, peel and devein 400 g of shrimp. If using white fish, cut 400 g into bite-sized pieces. In a bowl, crack 1 egg and beat it lightly, then add 100 g of flour and mix until smooth. This batter should be thick enough to coat the back of a spoon.
2. Pour enough frying oil into a deep pan or pot to reach about 2 inches in depth. Heat the oil over medium-high heat until it reaches 170°C (340°F). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
3. Dip each piece of shrimp or fish into the batter, ensuring it is well-coated. Carefully lower the coated seafood into the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature.
4. Fry the seafood until the batter turns a golden brown and the seafood is cooked through. For shrimp, look for a firm texture and a pink color. For fish, the flesh should be opaque and flake easily with a fork. This usually takes about 3 to 4 minutes per batch.
5. Once cooked, use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle the fritters with fine sea salt to taste while they are still hot, ensuring the salt adheres to the surface.
6. Cut a lemon into wedges and serve alongside the fritters. The lemon adds a fresh, tangy contrast to the rich, crispy seafood. Serve the fritters immediately while they are hot and crispy, encouraging everyone to share and enjoy them at the table.