Squid And Prawn Fritto Misto Di Mare
|King prawns||6 , peeled|
|Fillets||2 , cut into 2 inch strips (John Dory)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Plain flour||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Egg white||1 , stiffly whisked|
|Lemon slices||4 (For Garnish)|
|Fried parsley||1 Tablespoon (For Garnish)|
Remove the ink sacs from the squid and cut the flesh into small pieces.
Place in a pan of boiling water and cook for 2 minutes.
Drain and dry on kitchen paper.
Set aside with the prawns and fish.
To make the batter, sift the flour and salt into a bowl, gradually add the oil and water, then fold in the egg white.
Heat the oil in a deep-fryer to 190°C (375°F).
Dip each type offish in turn into the batter, drain off any excess, then fry in the hot oil until golden brown.
Drain on kitchen paper and keep hot while frying the remaining fish.
Arrange the fritto misto on a warmed serving dish.
Garnish with lemon slices and parsley.