Fritto Misto Recipe
crispy prawns, squid, cod, fennel, zucchini, sundried tomato calabrian chili aioli, pesto mayo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood and Vegetables
Batter and Frying
Dips
Method
Preparation
Prepare the Dips
In a small bowl, mix mayonnaise with Calabrian chili paste. In another bowl, combine basil pesto with a little mayonnaise to create a pesto mayo. Set both aside.
Prepare the Seafood and Vegetables
In a large bowl, combine prawns, squid, cod, fennel, zucchini, and sundried tomatoes. Season with salt and pepper.
Batter and Fry
Make the Batter
In another bowl, mix together the flour, cornstarch, salt, and black pepper. Gradually add cold sparkling water, whisking until smooth.
Fry the Mixture
Heat the vegetable oil in a deep pan over medium-high heat. Dip the seafood and vegetable mixture into the batter, allowing excess to drip off. Fry in batches until golden and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
Serving
Plate the Dish
Arrange the fritto misto on a serving platter. Serve immediately with Calabrian chili aioli and pesto mayo on the side.