Peruvian Seafood Fritters 2

Name: Peruvian Seafood Fritters 2
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g shrimp or white fish; 100 g flour; 1 egg; for frying oil; lemon — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Peruvian Seafood Fritters 2 are a staple at home tables across Peru, embodying the simplicity and warmth of family meals. This dish is not reserved for special occasions but rather an everyday delight, often appearing at lunch or dinner. It's a recipe passed down through generations, prepared with a touch of intuition and a generous hand with the salt, reflecting the casual expertise of home cooks.

These fritters offer a satisfying crunch, with a tender interior filled with the delicate taste of shrimp or white fish. The lemon adds a bright, zesty note that cuts through the richness of the fried batter. Each bite is a harmonious balance of flavors and textures, inviting everyone to reach across the table for just one more.

Ingredients

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

Method

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.
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.
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.
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.
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.
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.
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.