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Korean Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Korean Seafood Fritters

Korean Seafood Fritters, or Haemuljeon, are a staple of home-cooked meals, especially cherished in coastal regions where fresh seafood is abundant. This dish is often prepared for casual gatherings, capturing the essence of Korean communal dining where everyone reaches for a piece straight from the shared plate. It's a dish that embodies the warmth and generosity of Korean hospitality, with a focus on simple, quality ingredients.

Crispy on the outside and tender within, these fritters deliver a delightful contrast in textures. The subtly sweet flavor of shrimp or white fish shines through, enhanced by a sprinkle of fine sea salt and a squeeze of lemon. The generous use of oil in frying ensures a golden crust, creating an inviting aroma that draws everyone to 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, then chop into small, bite-sized pieces. If using white fish, ensure it is deboned and cut into similar-sized chunks. This ensures even cooking and a consistent texture in the fritters.
  2. In a mixing bowl, combine 100 g of flour and 1 egg. Gradually add water, stirring until you achieve a smooth, thick batter. The batter should be thick enough to coat the back of a spoon, ensuring it clings well to the seafood.
  3. Add the prepared seafood to the batter, stirring gently to coat each piece evenly. This will help the seafood adhere to the batter during frying, creating a cohesive fritter.
  4. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. Test the oil by dropping a small amount of batter into the pan; it should sizzle and rise to the surface immediately.
  5. Carefully spoon the batter-coated seafood into the hot oil, flattening each mound slightly with the back of the spoon. Fry in batches to avoid overcrowding, which ensures even cooking and crispiness. Cook until the fritters are golden brown on both sides, turning once. The fritters should feel firm to the touch and have a crispy exterior.
  6. Once cooked, remove the fritters from the oil and drain on paper towels to remove excess oil. This step keeps the fritters light and crisp.
  7. Finish by sprinkling fine sea salt over the hot fritters to taste. Serve immediately with lemon wedges on the side for a fresh, tangy contrast. This dish is best enjoyed hot, with the fritters' crispy texture and savory seafood flavor at their peak.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

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