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Middle Eastern Seafood Fritters 2

Serves 4 to 6 Appetizer seafood, Appetizers

Middle Eastern Seafood Fritters 2

Middle Eastern Seafood Fritters 2 brings to life the comforting essence of home-cooked meals enjoyed across the region. This dish, often crafted in family kitchens, showcases the intuitive touch of a seasoned cook — salt is measured by feel, and oil is embraced with abandon. It is a beloved staple that transforms simple seafood into a communal delight, perfect for shared tables where stories and laughter flow as freely as the food.

These fritters embody a delicate balance of textures and tastes, with tender shrimp or white fish encased in a crispy, golden exterior. The subtle crunch gives way to a soft, flavorful interior, enhanced by a squeeze of fresh lemon. This dish invites a hands-on approach, encouraging diners to savor the interplay of salty, savory notes, and the bright citrus finish.

Ingredients

  • 400 gshrimp or white fish
  • 100 gflour
  • 1egg
  • for fryingoil
  • lemon — to serve
  • to tastefine sea salt

Method

  1. Begin by preparing all components: peel and devein 400 g of shrimp or cut 400 g of white fish into small, bite-sized pieces. In a mixing bowl, combine the seafood with 100 g of flour and one beaten egg, mixing until the seafood is well coated and the mixture is smooth. Set aside while you prepare the cooking oil.
  2. In a large skillet, pour 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. This step is crucial for achieving a crisp exterior on the fritters.
  3. Carefully drop spoonfuls of the seafood mixture into the hot oil, ensuring not to overcrowd the pan. Fry the fritters in batches if necessary. Cook each fritter for about 3-4 minutes on each side, or until they turn golden brown and the seafood is opaque and cooked through.
  4. Once the fritters are golden and crispy, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil. This will keep the fritters crisp and not greasy.
  5. Immediately sprinkle the fritters with fine sea salt to taste while they are still hot. Serve the fritters with lemon wedges on the side, allowing diners to squeeze fresh lemon juice over them just before eating, enhancing the flavors with a bright, citrusy note.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

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