Lebanese 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 the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it is boneless and skinless, then cut into small cubes. This will ensure even cooking and easier mixing with the batter.
2. In a large mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack in 1 egg and whisk until you have a smooth batter. The batter should be thick enough to coat the back of a spoon but still pourable. Adjust the consistency with a little water if necessary.
3. Gently fold the chopped seafood into the batter, ensuring each piece is well-coated. This step is crucial for even cooking and to ensure the seafood is well-integrated into the fritters.
4. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be about 1 cm deep to allow the fritters to fry evenly. Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
5. Using a tablespoon, carefully drop spoonfuls of the seafood batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Cook until the fritters are golden brown on the outside and the seafood is opaque and cooked through, about 3-4 minutes per side.
6. Once cooked, remove the fritters from the oil using a slotted spoon and drain on a plate lined with paper towels. This will help remove excess oil and keep the fritters crisp.
7. Finish by sprinkling the fritters with a little more fine sea salt to taste. Serve immediately with lemon wedges on the side for squeezing over the fritters, adding a fresh, tangy contrast to the rich, savory seafood.