Norwegian Langoustine Fritters
Norwegian langoustines coated in batter and deep-fried, served with lemon and parsley—crispy on the outside and tender within.
Ingredients
flour (sifted)
150 g
egg (separated, whites whipped to stiff peaks)
1
beer
10 cl
Norwegian langoustines (cooked and shelled)
16
parsley (chopped)
1/2 handful
lemon (cut into wedges for garnish)
3
salt
to taste
Instructions
1
Make the batter
Pile the sifted flour into a volcano shape in a large bowl. Add the egg yolk, the beer, and half a teaspoon of salt. Stir with a spatula until smooth. Cover with a cloth and let rest for 1 hour.
2
Prepare the langoustines
Drop the langoustines into salted boiling water and cook for 3 minutes. Drain and let cool, then shell them. Remove the heads, keeping the tails, and slice each tail in half lengthwise.
3
Deep-fry
Heat the frying oil. Whip the egg whites to stiff peaks and gently fold them into the batter, then stir in the chopped parsley. Dip the langoustine tails into the batter and fry in batches in the hot oil for about 5 minutes until golden. Drain on paper towels and serve immediately with lemon wedges.
