West African Seafood Fritters

Ingredients

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

Method

1. Start by preparing the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it is boneless and cut into small chunks. This will ensure even cooking and a consistent texture in your fritters.
2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack in 1 egg and whisk until you have a smooth batter. The batter should be thick enough to coat the back of a spoon without dripping off too quickly.
3. Gently fold the chopped seafood into the batter, ensuring each piece is well coated. This step is crucial for integrating the seafood into the fritter mixture, ensuring that each bite is flavorful.
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. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle and rise to the surface immediately.
5. Using a tablespoon, carefully drop spoonfuls of the seafood batter into the hot oil. Fry the fritters in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
6. Fry each fritter until golden brown and crisp on the outside, about 3 to 4 minutes per side. The fritters should have a firm texture and a rich, golden color, indicating that the seafood is cooked through.
7. Once cooked, remove the fritters from the oil using a slotted spoon and drain on paper towels to remove excess oil. This step helps maintain their crispiness.
8. Finish by squeezing fresh lemon juice over the fritters and sprinkling with additional fine sea salt to taste. Serve immediately, allowing everyone to enjoy the fritters while they are hot and crispy.