Persian 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 the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it is boneless and cut into small cubes. This ensures even cooking and a consistent texture in the fritters.
2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack in 1 egg and whisk until you achieve a smooth batter. The batter should be thick enough to coat the back of a spoon, ensuring it clings well to the seafood.
3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial as it ensures the seafood remains moist and flavorful during cooking.
4. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be about 1 cm deep to allow the fritters to fry evenly. Test the oil by dropping a small amount of batter into the pan; it should sizzle and rise to the surface immediately.
5. Using a spoon, carefully drop spoonfuls of the seafood batter into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters. Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crisp.
6. Once the fritters are golden and cooked through, remove them from the pan and drain on a paper towel-lined plate to remove excess oil. The fritters should feel firm to the touch and have a crispy exterior.
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.