Seafood Fritto Misto Di Mare
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Plaice fillets||2 , skinned and cut into strips|
|White fish fillets||2 , skinned and cut into strips|
|Prawns||12 Ounce, shelled but tails left on and deveined (350 Gram, Dublin Bay)|
|Parsley sprigs||1 (For Garnish)|
|Batter||2 Cup (32 tbs)|
|Flour||4 Ounce (125 Gram)|
|Salt||1⁄4 Teaspoon (1.5 Milliliter)|
|Egg||1 , separated|
|Oil||15 Milliliter (1 Tablespoon)|
|Milk||8 Fluid Ounce (250 Milliliter)|
1. First make the batter. Sift the flour and salt into a bowl. Add the egg yolk and oil and mix well. Gradually beat in the milk to make a smooth batter. Beat the 2 egg whites until stiff and fold into the batter.
2. Heat the oil in a deep-frying pan.
3. Coat the pieces of fish with the batter and deep fry, in batches, for 3-4 minutes or until crisp and golden brown. Drain on paper towels.
4. Serve hot with lemon wedges, garnished with parsley sprigs.