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Japanese Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Japanese Seafood Fritters

Japanese Seafood Fritters, known as "kaisen no kakiage," are a staple of home cooking, often appearing at family dinners or casual gatherings. This dish is cherished for its simplicity and the way it brings out the natural sweetness of seafood. The fritters are a delightful expression of how Japanese home cooks transform everyday ingredients into something that feels both special and comforting.

The fritters should be golden and crispy, with a tender interior that showcases the delicate flavors of shrimp or white fish. A squeeze of fresh lemon adds a bright contrast, while a touch of fine sea salt enhances the taste. Serve them hot, straight from the fryer, for a truly satisfying experience.

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 ensure they are dry. This helps the batter adhere better and ensures a crisp texture.
  2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack 1 egg into the bowl and whisk together until smooth. The batter should be thick enough to coat the back of a spoon but not too runny.
  3. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be about 2 cm deep to allow the fritters to float and cook evenly. Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
  4. Dip each piece of seafood into the batter, ensuring it is fully coated. Carefully place the coated seafood into the hot oil, avoiding overcrowding the pan. Fry in batches if necessary.
  5. Fry the seafood until the fritters are golden brown and crispy on all sides. This should take about 3 to 4 minutes per side, depending on the size of the pieces. The fritters should feel firm to the touch and have a light, airy texture inside.
  6. Once cooked, remove the fritters from the oil using a slotted spoon and drain on a paper towel-lined plate to remove excess oil. This keeps them crisp and light.
  7. Finish by sprinkling the fritters with a touch more fine sea salt while they are still hot. Serve immediately with lemon wedges on the side for squeezing over the fritters, enhancing their fresh seafood flavor.
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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