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Fritto misto with dragoncello mayonnaise
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Dunk crispy seafood in zesty tarragon mayo.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 130g (1 cup) cornflour
  • 375ml (1 1/2 cups) chilled sparkling mineral water
  • 1 egg, lightly whisked
  • Canola oil, to deep-fry
  • 500g white fish fillets, cut into 4-5cm pieces
  • 30 (about 1.2kg) green prawns, peeled leaving heads and tails intact, deveined
  • Sea salt flakes, to serve
  • 360g (1 1/2 cups) Whole-Egg Mayonnaise
  • 2 tsp chopped fresh tarragon
  • 2 tsp dried tarragon
  • 2 anchovy fillets, finely chopped
  • 2 tsp red wine vinegar
  • 1 garlic clove, finely chopped
Instructions:
  • For the dragoncello mayonnaise, simply mix mayonnaise with tarragon, anchovy, vinegar, garlic, and pepper in a bowl. Cover and refrigerate for at least 4 hours to enhance the flavors.
  • In a bowl, combine the flour and cornflour, creating a well in the center. Whisk in the water and egg until smooth.
  • Pour oil into a frying pan until it reaches 8cm up the side. Heat over medium heat to 180°C (test readiness by frying a cube of bread until golden brown in 15 seconds). Dip one-third of the fish and prawns in batter. Cook each side for 2-3 minutes until golden and fully cooked. Use tongs to place on a paper towel-lined tray. Repeat in two more batches with the rest of the fish, prawns, and batter, ensuring to reheat the oil between batches. Sprinkle with salt and serve with dragoncello mayonnaise.

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