Saute the seafood for a minute in the pan. Remove with a slotted spoon and keep aside.
Pour white wine into the pan and let it come to a boil, scrapping the pan nicely. Switch it off as soon as it starts bubbling. Let it cool in the pan.
Mix all the ingredients of the batter with the cooled down wine mixture and water into a smooth thick paste. Fold in the seafood, making sure the mixture is thick in consistency. Let it sit for 15 minutes.
Heat oil for frying. Test drop a piece of batter to see if it starts frying.
Working in batches, gently spoon in the seafood batter and fry, making sure to keep some distance between the each dumpling of batter, else they will stick to each other.
Turning occasionally, fry until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to get rid of excess oil.
Garnish with onion wedges, and serve with chilli ketchup and smoked salmon dip.
For chili ketchup: Mix 3 tbs of ketchup with 1 tsp of red chili paste, and few drops of soy sauce.
Notes
Smoked salmon dip recipe coming soon
Recipe by The Lady 8 Home at https://www.thelady8home.com/seafood-fritters-with-smoked-salmon-cream-cheese-dip-an-easy-recipe/