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Persian Seafood Fritters 2

Serves 4 to 6 Appetizer seafood, Appetizers

Persian Seafood Fritters 2

Persian Seafood Fritters 2 is a cherished staple on the home tables of Iran, prepared with the kind of intuitive care that comes from years of family tradition. The recipe is not a relic of grand banquets but a trusted favorite at informal gatherings, where cooks rely on the feel of the ingredients rather than precise measurements. Salt is judged by hand, and oil is used generously, ensuring each morsel is crisp and satisfying.

These fritters deliver a satisfying crunch with a tender interior, their flavors brightened by a squeeze of lemon. The shrimp or white fish provides a subtle sweetness that balances the savory batter, inviting you to reach for just one more. Enjoy them warm, shared among friends and family, with nothing more than a simple table setting to bring it all together.

Ingredients

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

Method

  1. Begin by preparing your 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. This will ensure even cooking and a consistent texture in your fritters.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack one egg into the mixture and whisk until you have a smooth batter. The consistency should be thick enough to coat the back of a spoon, which will help the batter adhere to the seafood.
  3. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. This will ensure they cook evenly and develop a crispy exterior.
  4. Dip each piece of seafood into the batter, ensuring it is fully coated. Carefully place the battered seafood into the hot oil. Fry in batches to avoid overcrowding the pan, which could lower the oil temperature and result in soggy fritters.
  5. Cook the fritters until they are golden brown and crispy on the outside. This should take about 3-4 minutes per side, depending on the size of your seafood pieces. The fritters should be firm to the touch and the seafood inside should be opaque and cooked through.
  6. Once cooked, remove the fritters from the oil using a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil. Immediately sprinkle with fine sea salt to enhance the flavor while the fritters are still hot.
  7. Serve the fritters immediately with fresh lemon wedges on the side. The acidity of the lemon will complement the richness of the fritters, making them a delightful addition to any Persian home table.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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