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Pakistani Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Pakistani Seafood Fritters

Pakistani Seafood Fritters are a staple across the bustling cities of Karachi, Lahore, Peshawar, and Islamabad. This dish finds its place in homes where salt is judged by hand and frying oil is used with a generous heart. Often appearing on the table for casual family meals or shared among friends, these fritters capture the essence of everyday Pakistani cooking, unpretentious and deeply satisfying.

When you bite into these fritters, expect a crispy exterior giving way to tender shrimp or white fish inside, perfectly seasoned with a touch of fine sea salt. A squeeze of lemon brightens each bite, enhancing the savory richness. It's a comfort dish meant for sharing, bringing a taste of the sea to your table with every morsel.

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, ensuring they are clean and dry. If using white fish, cut it into small bite-sized pieces, about 2 cm each. This ensures even cooking and allows the batter to adhere properly.
  2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack one egg into the bowl and whisk it together with the flour until a smooth batter forms. The batter should be thick enough to coat the back of a spoon, which helps it stick to the seafood.
  3. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway, ensuring they cook evenly and achieve a crispy texture.
  4. Dip each piece of seafood into the batter, ensuring it is fully coated. Carefully place the battered seafood into the hot oil, being cautious of splatters. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
  5. Fry the seafood fritters until they turn golden brown and crispy on the outside. This should take about 3 to 4 minutes per side, depending on the size of the seafood pieces. The fritters should be firm to the touch and the seafood inside should be opaque and cooked through.
  6. Once cooked, use a slotted spoon to remove the fritters from the oil and place them on a paper towel-lined plate to drain any excess oil. This helps keep them crispy and light.
  7. Finish the fritters with a sprinkle of fine sea salt to enhance their flavor. Serve immediately with lemon wedges on the side for a fresh, tangy contrast. These fritters are best enjoyed hot, shared with family and friends around the table.
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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