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Spiced fritto misto with aioli
Spiced fritto misto with aioli
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
An effortless summer lunch featuring flavorful Mediterranean spiced seafood, perfect for outdoor entertaining.
Ingredients:
  • 20.00 gm cornflour
  • 100g plain flour
  • 2 tsp zaatar, plus extra to serve (see note)
  • 125ml mineral water
  • 200g flathead fillet, cut into 2cm strips
  • 12 scallops, roe removed
  • 12 prawns, peeled (tails intact), deveined
  • Sunflower oil, to deep-fry
  • Good-quality aioli (see note), to serve
  • Parsley leaves, to serve
Instructions:
  • In a bowl, mix cornflour, plain flour, zaatar, and 1 teaspoon of salt. Gradually pour in the mineral water while whisking until well combined. Set aside.
  • Dry the seafood, season it. Heat oil to 190°C (until a cube of bread turns golden in 30 seconds without a thermometer). Dip seafood in batter, remove excess, fry until golden for 2-3 minutes. Drain on paper towel, keep warm.
  • Sprinkle with more zaatar and plate with aioli, parsley leaves, and lemon wedges.

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