Recipe

Fritto misto

Dec 31, 2009 1:00pm
  • 55 mins cooking
  • Serves 6
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Ingredients

Fritto misto
  • 500 gram uncooked king prawns
  • 500 gram small squid
  • 250 gram white fish fillets
  • 250 gram scallops batter
  • 1 cup (150g) self-raising flour
  • 1/4 teaspoon bicarbonate of soda pinch salt
  • 2 teaspoon salt
  • 1 cup (250ml) water, approximately
  • vegetable oil for deep-frying

Method

Fritto misto
  • 1
    Shell and devein prawns, leaving tails intact. Clean squid; cut into thin rings. Cut fish into 5cm pieces.
  • 2
    To make batter, combine flour, soda and salt in small bowl. Gradually add the water, stirring until batter is smooth. If batter is too thick, add a little more water.
  • 3
    Heat oil in large saucepan. Dip prawns, squid, fish and scallops into batter, drain off excess. Deep-fry seafood in hot oil, in batches, until golden brown. Drain on absorbent paper. Serve hot with tartare sauce, if desired.

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