Seafood Fritters

Name: Seafood Fritters
Cuisine: American
Ingredients: 200 g sashimi-grade octopus, cut into chunks; 150 g tuna, cut into chunks; 1 fish sausage; 1 teaspoon olive oil (for tuna and octopus); 1/4 teaspoon garlic paste (for tuna and octopus); Salt and pepper, to taste; 7 heaping tablespoons all-purpose flour; 2/3 cup beer (150ml); Salt and pepper, to taste; 1 pinch kombu dashi (granulated)

ぷらっちょ @cook_40094788

I tried frying three types of seafood using a batter made with beer. It's crispy and delicious.
The origin of this recipe
If you make the batter thicker, it becomes Okinawan tempura. I often make this thinner version because it's easy to prepare.

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Ingredients

200 gsashimi-grade octopus, cut into chunks
150 gtuna, cut into chunks
1fish sausage
1 teaspoonolive oil (for tuna and octopus)
1/4 teaspoongarlic paste (for tuna and octopus)
Salt and pepper, to taste
Fritter Batter
7heaping tablespoons all-purpose flour
2/3 cupbeer (150ml)
Salt and pepper, to taste
1 pinchkombu dashi (granulated)

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Steps

1

Cut the tuna and octopus into bite-sized chunks. Mix well with olive oil, garlic, salt, and pepper, and let sit for about 5 minutes to marinate.
2

For the fritter batter, put the flour in a bowl, add the beer all at once, and mix roughly. Add salt, pepper, and kombu dashi, and mix further.
3

Mix until it thickens as shown in the picture. Thanks to the beer, there won't be any lumps.
4

Coat all the octopus pieces well and fry in salad oil heated to 350°F. Use a spoon to scoop and drop them in for a nice coating.
5

When the batter is well-coated, it forms crispy wings while frying. This is what we call 'flowers blooming' in tempura.
6

Fry until crispy and crunchy. Fry the tuna in the same way.
7

These are the octopus fritters. The crispy batter and chewy octopus texture are delightful.
8

Here are the tuna fritters. They have a texture similar to chicken. This is also delicious, but using a part with more sinew might be tastier.
9

Since there was leftover batter, I fried the fish sausage. Tearing the sausage with your fingers helps the batter adhere better.