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Pakistani Seafood Fritters 2

Serves 4 to 6 Appetizer seafood, Appetizers

Pakistani Seafood Fritters 2

In the bustling cities of Karachi, Lahore, Peshawar, and Islamabad, seafood fritters are a beloved staple, gracing tables as a shared delight. The dish captures the essence of home cooking, where seasoned hands measure salt by feel and a generous splash of oil ensures each fritter is golden and crisp. This recipe reflects the way families savor it together, a common thread in Pakistani households.

Each fritter strikes a balance between the tender seafood and the crispy, golden exterior. With a squeeze of fresh lemon, they offer a bright, tangy contrast to the savory warmth within. It's a simple yet satisfying dish, best enjoyed straight from the platter, among friends and family.

Ingredients

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

Method

  1. Start by cleaning and deveining 400 g of shrimp or cutting 400 g of white fish into small bite-sized pieces. This ensures even cooking and a pleasant texture in the fritters. Pat the seafood dry with a paper towel to remove excess moisture, which will help the batter adhere better.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack 1 egg into the bowl and whisk until you have a smooth batter. The batter should be thick enough to coat the back of a spoon, ensuring it clings well to the seafood.
  3. Heat enough oil in a deep frying pan or wok over medium-high heat to submerge the fritters halfway. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
  4. Dip each piece of seafood into the batter, ensuring it is fully coated. Carefully place the coated seafood into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
  5. Fry the fritters for about 3-4 minutes on each side, turning them gently with a slotted spoon. They should be golden brown and crispy on the outside, with the seafood cooked through and tender inside.
  6. Once cooked, remove the fritters from the oil and drain them on a plate lined with paper towels to remove excess oil. This keeps them crisp and not greasy.
  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, enhancing the fresh seafood flavor.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

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

Available soon on Amazon…

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