Korean 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 ingredients. Peel and devein 400 g of shrimp, or if using white fish, cut it into bite-sized pieces. In a medium bowl, combine 100 g of flour with a pinch of fine sea salt to taste. Crack 1 egg into a separate small bowl and beat it lightly with a fork until the yolk and white are fully combined.
2. Set a large, heavy-bottomed frying pan on the stove and pour in enough oil to generously cover the bottom, about 1 cm deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. You can test the oil by dropping a small piece 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 beaten egg, allowing any excess to drip off, then dredge it in the flour mixture, ensuring it's completely coated. Shake off any excess flour before placing the seafood into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters.
4. Cook the seafood fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. The shrimp should be opaque and firm, while the fish should flake easily when tested with a fork. Once cooked, remove the fritters from the oil using a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
5. Finish the fritters by sprinkling them with a little more fine sea salt to taste while they're still hot. Serve immediately with lemon wedges on the side for squeezing over the fritters, adding a fresh, tangy contrast to the rich, savory flavors. Enjoy these fritters as part of a shared meal, just as they would be served at a Korean home table.