West African Seafood Fritters 3

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 chop into small pieces. If using white fish, ensure it's boneless and cut into small chunks. This will help the seafood cook evenly and blend well with the batter.
2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack in 1 egg and whisk until the mixture is smooth and free of lumps. 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 will help the seafood adhere to the batter during frying, creating a cohesive fritter.
4. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be about 1 inch deep to allow the fritters to float and cook evenly. Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
5. Carefully spoon the seafood batter into the hot oil, forming small fritters. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature. Cook until the fritters are golden brown and crispy on the outside, about 3-4 minutes per side. They should have a firm texture and a rich aroma.
6. Once cooked, remove the fritters with a slotted spoon and drain on paper towels to remove excess oil. This will keep them crisp and light.
7. Finish the fritters with a sprinkle of fine sea salt to taste. Squeeze fresh lemon juice over them just before serving to enhance the flavors. Serve immediately while hot, encouraging everyone to share and enjoy this West African delicacy.