West African 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 cleaning the seafood. If using shrimp, peel and devein them; if using white fish, ensure it's boneless and cut into small pieces. This will ensure even cooking and a smooth texture in the fritters.
2. In a mixing bowl, combine 100 g of flour and 1 egg. Gradually add water while stirring until you achieve a smooth batter that is thick enough to coat the back of a spoon. This batter will hold the seafood together and create a crispy exterior.
3. Add the prepared seafood to the batter, ensuring each piece is well-coated. This step is crucial for infusing the seafood with the batter's flavor and ensuring it cooks evenly.
4. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway, allowing them to cook evenly on both sides.
5. Once the oil is hot, carefully drop spoonfuls of the seafood batter into the pan. Avoid overcrowding the pan to maintain the oil's temperature. Fry the fritters until they are golden brown and crispy on the outside, which indicates they are cooked through.
6. Remove the fritters from the oil using a slotted spoon and drain them on paper towels to remove excess oil. This step keeps the fritters from becoming greasy.
7. Finish by sprinkling fine sea salt over the fritters while they are still hot. Serve immediately with lemon wedges for squeezing over, enhancing the seafood's natural flavors.