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Peruvian Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Peruvian Seafood Fritters

Peruvian Seafood Fritters capture the essence of coastal home cooking in Peru, where the bounty of the sea meets the warmth of family kitchens. This dish, a staple in many households, comes alive with the freshest shrimp or white fish, lovingly enveloped in a simple batter. It's a dish that finds its place on the table not by the clock, but by the rhythm of gathering and sharing, often appearing at casual family meals or impromptu get-togethers.

With each bite, you experience the delicate crispness of the golden exterior yielding to the tender, flavorful seafood within. A hint of lemon brightens the dish, while the salt is applied with the skilled intuition of a seasoned cook. The fritters are best enjoyed hot, fresh from the pan, embodying the unpretentious joy of eating together, where each piece is savored and the plate is never empty for long.

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, ensuring they are clean and dry. If using white fish, cut it into small, bite-sized pieces. This will help the seafood cook evenly and quickly 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 together until you achieve a smooth batter. The batter should be thick enough to coat the back of a spoon but not too runny.
  3. Gently fold the prepared seafood into the batter, ensuring each piece is well coated. This step is crucial for the fritters to hold together and for the seafood to be evenly distributed throughout.
  4. Heat a generous amount of frying oil in a deep skillet over medium-high heat. The oil should be about 1 inch deep to allow the fritters to float and cook evenly. Test the oil's readiness by dropping a small amount of batter into it; it should sizzle and rise to the surface immediately.
  5. Carefully spoon the batter-coated seafood into the hot oil, forming small fritters. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and make the fritters greasy.
  6. Fry the fritters until they are golden brown and crispy on the outside, about 3-4 minutes per side. The seafood inside should be opaque and cooked through, with a firm texture. Adjust the heat as necessary to maintain a consistent frying temperature.
  7. Once cooked, remove the fritters from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil. This will keep them crisp and light.
  8. Finish the fritters with a sprinkle of fine sea salt while they are still hot. Serve immediately with lemon wedges on the side for a burst of freshness. Enjoy the fritters while they are warm and crispy, perfect for sharing around the table.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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