Middle Eastern 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 cleaning and preparing 400 g of shrimp or white fish. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it's boneless and cut into small chunks. This ensures even cooking and a uniform texture in the fritters.
2. In a mixing bowl, combine the chopped seafood with 100 g of flour and 1 beaten egg. Mix thoroughly until the seafood is well-coated and the mixture holds together when pressed. This step binds the ingredients, creating a batter that will fry evenly.
3. Pour enough oil into a deep frying pan to cover the bottom by about 1 cm. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. The shimmering oil ensures a crispy exterior for the fritters.
4. Carefully drop spoonfuls of the seafood mixture into the hot oil, flattening them slightly with the back of the spoon. Fry in batches to avoid overcrowding, which can lower the oil temperature and result in soggy fritters. Cook until the fritters are golden brown on both sides, turning once. The golden color indicates they are cooked through and crispy.
5. Remove the fritters from the oil using a slotted spoon and drain on paper towels to remove excess oil. This step keeps the fritters light and not greasy.
6. Finish by sprinkling the fritters with fine sea salt to taste while they are still warm. Serve immediately with lemon wedges on the side for squeezing over the fritters, enhancing their flavor with a bright, fresh note.