Fritto Misto Recipe
crispy prawns, squid, cod, fennel, zucchini, sundried tomato calabrian chili aioli, pesto mayo
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Ingredients
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Seafood
Vegetables
Batter
Dipping Sauces
Oil for frying
Method
Preparation
- 1
Prepare the Seafood and Vegetables
In a bowl, combine the prawns, squid, cod, fennel, zucchini, and sundried tomatoes. Set aside.
- 2
Make the Batter
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water until a smooth batter forms.
Frying
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil to 180°C (350°F).
- 4
Fry the Mixture
Dip the seafood and vegetable mixture into the batter, allowing excess to drip off. Carefully place them in the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch.
- 5
Drain
Remove the fritto misto from the oil and drain on paper towels to remove excess oil.
Serving
- 6
Serve
Serve the fritto misto hot with Calabrian chili aioli and pesto mayo on the side.
