Seafood Fritters

CRAB FRITTERS

Steps:

• In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
• Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

FLUFFY SEAFOOD FRITTERS

Steps:

• Sift flour, baking powder and salt into bowl. Add egg and sufficient milk to make a smooth batter.
• Stir fish (or prawns) into batter.
• Lightly oil frypan. Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden.
• Turn and cook other side.

SEAFOOD FRITTERS

Steps:

• whisk first 4 ingredients in a large bowl.
• make a well in the center.
• add eggs, scallions, scallops, shrimp, red onion, clam juice, ale and jalapeno, stir well to blend preheat oven to 250.
• pour oil into skillet to reach 1 inch, heat over medium-hi.
• working in batches drop batter by heaping spoonfuls into oil, fry about 3 minutes per side remove to a paper towel lined pan and keep warm in oven.
• serve with lemon wedges and tartar sauce.

SHRIMP FRITTERS WRAPPED IN LETTUCE AND HERBS

Steps:

• In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
• In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.

CRUNCHY SHRIMP FRITTERS

Steps:

• Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
• Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
• Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.