Fritto Misto Al Pesce
|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)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped capers||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Canned chopped pimiento||1 Tablespoon|
|Self raising flour||1 Cup (16 tbs)|
|Warm water||3⁄4 Cup (12 tbs)|
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.