Name: Fritto misto (fried seafood & vegetables)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: spanish
Ingredients: 250g squid tubes, sliced into rings; 12 green prawns, peeled, deveined, tails intact; 400g firm white fish, cut into 2cm pieces; 100g whitebait; 2 (about 200g) zucchini, thinly sliced; 1 bunch thin asparagus, ends trimmed; 12 sage leaves; 150g self-raising flour; 10.00 gm cornflour; 1.25 gm bicarbonate of soda; Sunflower oil, for deep-frying; Lemon wedges, to serve

Fritto misto (fried seafood & vegetables)

0 Likes

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Ingredients:

250g squid tubes, sliced into rings
12 green prawns, peeled, deveined, tails intact
400g firm white fish, cut into 2cm pieces
100g whitebait
2 (about 200g) zucchini, thinly sliced
1 bunch thin asparagus, ends trimmed
12 sage leaves
150g self-raising flour
10.00 gm cornflour
1.25 gm bicarbonate of soda
Sunflower oil, for deep-frying
Lemon wedges, to serve

Instructions:

Pat dry seafood, vegetables, and sage with paper towel to remove moisture. In a bowl, sift self-raising flour and cornflour, then add bicarbonate of soda, salt, and pepper. Gradually whisk in 350ml chilled water until a smooth batter forms.
Fill a deep-fryer or large saucepan halfway with oil and heat to 190°C (375°F). Test if the oil is ready by frying a cube of bread until golden in 30 seconds. Dip vegetables, herbs, and seafood in batter, fry until golden, and ensure pieces don't stick together. Drain on paper towel, keep warm in the oven, and season with sea salt before serving with lemon wedges.

We use cookies

Similar Recipes

Spiced fritto misto with aioli

Fritto misto with dragoncello mayonnaise

Cavolfiore fritto (Fried cauliflower)

Frito Chicken Casserole

Frito Pie