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Fritto Misto Al Pesce

Meal.Mates's picture
Ingredients
  Small fish/Fish fillets / shellfish / combination 1 Kilogram
  Lemon juice 2 Tablespoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Plain flour 1⁄2 Cup (8 tbs)
  Lemon wedges 4
  Mayonnaise 1⁄2 Cup (8 tbs)
  Chopped capers 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Canned chopped pimiento 1 Tablespoon
For batter
  Self raising flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Brandy 1 Tablespoon
  Oil 1 Tablespoon
  Warm water 3⁄4 Cup (12 tbs)
  Egg white 1
Directions

Remove heads of small whole fish, open bodies out and remove backbones. Cut fillets into 5cm long strips. Shell prawns, leaving tails on, and devein. Remove any dark beards from scallops. Wash squid under cold running water, pull off head and empty the body sac. Peel off skin, wash body again and cut it into rings. Dry all seafood on paper towels, sprinkle with lemon juice and leave 3 minutes. Have oil hot (a cube of bread should brown in 30 seconds) and batter made. Taking a few pieces at a time, toss seafood in flour and dip in batter. Deep-fry for about 1 minute or until golden brown. To prevent toughness, do not overcook. Drain on crumpled paper towels and keep hot in a low oven until all the pieces are fried. Arrange on a heated serving platter and serve immediately, with lemon wedges and mayonnaise mixed with capers, parsley and pimiento if using. Serves 4.
BATTER: Sift flour and salt into a bowl, make a well in the centre and add brandy and oil. Gradually add water, stirring from the centre until mixed, then beat batter until smooth. Leave 30 minutes. Just before cooking seafood, beat egg white until it stands in soft peaks and fold gently into the batter.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish

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