Lebanese Seafood Fritters

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 allow the seafood to cook evenly and blend well with the batter.
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 until smooth. This batter should be thick enough to coat the back of a spoon, ensuring it will adhere to the seafood.
3. Gently fold the chopped seafood into the batter, ensuring each piece is well coated. This step is crucial for evenly distributing the seafood throughout the fritters, allowing each bite to be flavorful.
4. In a deep frying pan, pour enough oil to cover the bottom by about 1 cm. Heat the oil over medium-high heat until it shimmers, indicating it is hot enough for frying. This ensures the fritters will cook quickly and evenly, achieving a golden crust.
5. Using a spoon, carefully drop spoonfuls of the seafood batter into the hot oil. Do not overcrowd the pan, as this will lower the oil's temperature and result in greasy fritters. Fry until the fritters are golden brown on the outside and the seafood is cooked through, which should be indicated by a firm texture and opaque color.
6. Once cooked, remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. This step helps maintain their crispiness.
7. Finish the fritters with a sprinkle of fine sea salt while they are still hot, enhancing their flavor. Serve immediately with lemon wedges on the side for a fresh, tangy contrast.