I love seafood, but I'm also really busy - I don't always have time for preparing elaborate recipes. Living inland in Tipperary also means I don't always have access to fresh, sustainably sourced seafood. For quick dinners, I'll sometimes keep a bag of frozen, cooked shrimp (or prawns) on hand; purchased from the local supermarket.

I am really careful about understanding how the seafood I eat is sourced. Overfishing is a huge problem and many types of prawns and shrimp you find in the frozen section of the supermarket have not been sourced sustainably. Whenever I buy frozen, processed fish (like fish fingers for my kids, or these frozen shrimp), I look for the blue checkmark from the Marine Stewardship Council. Their logo means the (wild caught) seafood is certified as sustainable.

These fritters are so easy to make and, especially with this remoulade dipping sauce, are really tasty. Even your pickiest kid will enjoy them.

Shrimp fritters with remoulade dipping sauce

Serves 6-8

Ingredients:

For the fritters:

200ml cooking oil (for frying)

200g self-raising flour

2 tsp salt

1 tsp each: dried dill, dried tarragon, lemon rind

1 egg

200ml buttermilk

275g bag of frozen, cooked prawns or shrimp (defrosted)

For the remoulade sauce:

1 shallot, finely minced

2 Tbsp capers, finely chopped

1 large dill pickle, finely chopped

Juice and rind from one lemon

1 tsp salt

3 Tbsp fresh chives, finely chopped

3 Tbsp fresh flat leaf parsley, finely chopped

100g mayonnaise

Directions:

1. Make the fritters: in a large, heavy bottomed saucepan or frying pan (I like using a cast iron pan for this), heat the oil on medium high heat. While the oil is heating, whisk the self-raising flour, salt and herbs in a large bowl.

2. Add the egg, lemon rind and buttermilk to the dry ingredients and mix. Add the prawns or shrimp and gently fold into the batter.

3. When the oil is ready, drop in the batter by heaping tablespoons into the pan. Fry the fritters until golden brown and cooked through (about 90 seconds to two minutes per side). Drain the cooked fritters on kitchen towel to absorb any excess oil.

4. Make the remoulade sauce: mix all ingredients together and season to taste with salt.

5. Serve the fritters hot or warm with fresh garden greens and the remoulade dipping sauce.