Fritto Misto
August 21, 2023
Fritto Misto is one of those dishes that will transport you straight to the coastal towns of Italy. Imagine stumbling through the markets on the streets of Venice and Naples, with a local shop frying the catch of the day with vegetables in a light batter, served in a cup with a wedge of lemon - light, fresh and simplistically delicious!
Ingredients
- 350g prawns, peeled and cleaned, tails left on
- 250g calamari or 1 squid tube sliced
- 250g baby octopus or 1 large octopus tentacle (tenderised)
- 250g barramundi fillet or any fish good for frying
- canola oil for frying
- salt to taste
For the batter
- 1 cup plain flour
- 1/3 cup cornflour
- 1tsp salt
- 1tsp white pepper
- 1 egg
- 1tbs Bippi hot chilli oil, plus extra for serving
- 1/4 cup parsley, chopped
- 1 long red chilli sliced
To serve
- 1 Cup mayonnaise or kewpie
- 2tbs Bippi hot chilli oil
Instructions
- Combine the flour, cornflour, salt and pepper in a large bowl. In a separate bowl, mix together the egg and Bippi hot chilli oil.
- Heat oil in a large frying pan or dutch oven, to reach 180-degrees Celsius.
- Meanwhile gently mix the seafood through the egg wash so all the seafood is well coated. Transfer the seafood in the flour mixture in batches by seafood type and give the bowl a good shake to coat all the seafood. Shake of the excess flour from the seafood.
- Fry in batches of seafood - as all the seafood will cook at different times - then drain on a paper towel. It will only take a couple minutes by seafood - until lightly golden. Continue cooking the batches of seafood until complete.
- In a separate small bowl mix together the mayo and Bippi hot chilli oil for the dipping sauce.
- Transfer the cooked seafood to a bowl and mix in the parsley, chilli and salt to taste. Serve with wedges of lemon and dipping sauce!
Make it with
