Pakistani 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 all the components. Clean and devein 400 g of shrimp or cut 400 g of white fish into small, bite-sized pieces. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt to taste. Crack one 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.
2. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be enough to allow the fritters to float slightly when frying. Test the oil by dropping a small amount of batter into the pan; it should sizzle and rise to the surface quickly.
3. Dip each piece of shrimp or fish into the batter, ensuring it is fully coated. Carefully place the coated seafood into the hot oil, being cautious of splatters. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and make the fritters greasy.
4. Fry the fritters until they are golden brown and crispy on the outside. This will take a few minutes, and you should turn them occasionally to ensure even cooking. The seafood inside should be opaque and firm to the touch, indicating it is cooked through.
5. Once cooked, remove the fritters from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil. Immediately sprinkle with a little more fine sea salt while they are still hot, as this will help the salt adhere.
6. Serve the fritters immediately with lemon wedges on the side. The lemon will add a fresh, tangy contrast to the rich, crispy fritters. This dish is best enjoyed hot, as the texture is at its peak when freshly cooked.