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Persian Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Persian Seafood Fritters

Persian Seafood Fritters find their home in the heart of family kitchens, where the art of cooking is guided by intuition rather than precision. This dish is often prepared for leisurely meals, where the focus is on enjoyment and sharing. The fritters bring a touch of coastal Iran to the table, reminiscent of evenings when the air is filled with the scent of the sea and the warmth of a communal meal.

Each bite of these fritters offers a balance of tender seafood enveloped in a golden, crispy exterior. The subtle sweetness of shrimp or white fish is accented by a generous squeeze of fresh lemon. Salt, measured by the cook's practiced hand, enhances the natural flavors, making each fritter a delightful morsel best enjoyed with good company.

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 pat dry with a paper towel. If using white fish, cut it into small, bite-sized pieces and ensure they are dry. This helps the batter adhere better and ensures even cooking.
  2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack in 1 egg and whisk together until you have a smooth batter. The consistency should be thick enough to coat the back of a spoon but still pourable.
  3. Heat a generous amount of oil in a large frying pan over medium-high heat. You want enough oil to cover the bottom of the pan by about half a centimeter. 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, and gently place it into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy fritters.
  5. Cook the fritters for about 3 to 4 minutes on each side, or until they are golden brown and crispy. The seafood inside should be opaque and tender. Remove the fritters from the oil using a slotted spoon and drain on a paper towel-lined plate.
  6. Once all the fritters are cooked, sprinkle them with a bit more fine sea salt to taste. Squeeze fresh lemon juice over the top just before serving to add a bright, tangy flavor that complements the rich, crispy fritters.
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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