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Japanese Seafood Fritters 3

Serves 4 to 6 Appetizer seafood, Appetizers, tempura

Japanese Seafood Fritters 3

Japanese Seafood Fritters, known as 'Tempura' in its more famous form, are a beloved staple at home-cooked meals across Japan. This dish captures the essence of everyday Japanese dining, where ingredients are chosen with care, and the cook’s intuition guides the seasoning and the cook’s hand determines the crispiness. Served on casual family tables, these fritters bring warmth and comfort, embodying the simplicity and satisfaction of Japanese home cooking.

Each bite of these fritters offers a delightful contrast between the tender seafood and its crispy, golden shell. The subtle sweetness of shrimp or the mild flavor of white fish is enhanced by a hint of lemon and a touch of salt, creating a harmonious balance of taste and texture. Generously fried until perfectly crisp, they are meant to be savored immediately, while still hot and fresh, allowing the flavors to shine at their peak.

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 pat dry with a paper towel. If using white fish, cut it into bite-sized pieces and pat dry. This ensures the seafood will fry evenly and become crispy.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack in 1 egg and whisk until smooth, creating a batter that will coat the seafood lightly. The batter should be thick enough to cling to the seafood but not so thick that it overpowers the delicate flavors.
  3. Heat a generous amount of oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to submerge the seafood pieces halfway. Test the oil's readiness by dropping a small amount of batter into it; the batter should sizzle and rise to the surface immediately.
  4. Dip each piece of seafood into the batter, ensuring it is fully coated, and gently place it into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature and result in soggy fritters. Cook until the fritters are golden brown and crispy on the outside, about 2-3 minutes per side.
  5. Once cooked, use a slotted spoon to remove the fritters from the oil, allowing excess oil to drain off. Place them on a plate lined with paper towels to absorb any remaining oil. This step helps maintain their crispiness.
  6. Before serving, sprinkle the fritters with fine sea salt to taste. Cut a lemon into wedges and serve alongside the fritters for squeezing over just before eating. This adds a fresh, tangy contrast to the rich, crispy fritters.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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