Lebanese Seafood Fritters 3

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's deboned and cut into small cubes. This ensures even cooking and a consistent texture in the fritters.
2. In a mixing bowl, combine 100 g of flour and 1 egg. Whisk together until smooth, creating a batter that will hold the seafood together. The batter should be thick enough to coat the back of a spoon, ensuring it clings to the seafood.
3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial for even cooking and flavor distribution in 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; the batter should sizzle and rise to the surface immediately.
5. Carefully spoon the seafood batter into the hot oil, forming small fritters. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters. Cook until golden brown and crispy on the outside, about 3-4 minutes per side.
6. Once cooked, remove the fritters from the oil and drain on paper towels to remove excess oil. The fritters should be crisp and golden, with a firm texture that indicates they are cooked through.
7. Finish the fritters with a sprinkle of fine sea salt to taste. Serve immediately with lemon wedges on the side, allowing diners to squeeze fresh lemon juice over the fritters for a burst of flavor.