Peruvian Seafood Fritters 2

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 pleasant texture in the fritters.
2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack the egg into the bowl and mix thoroughly until you have a smooth batter. The batter should be thick enough to coat the back of a spoon but not too stiff.
3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial as it ensures the seafood is encased in a flavorful coating that will crisp up nicely during frying.
4. Pour enough oil into a deep frying pan to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. To test, drop a small bit of batter into the oil; it should sizzle and begin to brown within a few seconds.
5. Carefully place the batter-coated seafood pieces into the hot oil, ensuring not to overcrowd the pan. Fry them in batches if necessary. Cook until the fritters are golden brown and crispy on the outside, which should take about 3-4 minutes per side. The seafood inside should be opaque and cooked through.
6. Once cooked, remove the fritters from the oil using a slotted spoon and drain on a paper towel-lined plate to remove excess oil. This will help maintain their crispiness.
7. Finish the fritters with a sprinkle of fine sea salt to taste while they are still warm. Serve immediately with lemon wedges on the side for squeezing over the fritters, enhancing their flavor with a fresh, citrusy note.