Fritto Misto

serves 2
Prep time: 10
Cooking TIme: 2-5 mins

Recipe Author: Stay for Lunch

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

Methods

1. Combine the flour, cornflour, salt and pepper in a large bowl. In a separate bowl, mix together the egg and Bippi  hot chilli oil

2. Heat oil in a large frying pan or dutch oven, to reach 180-degrees Celsius.

3. 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. 

4. 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. 

5. In a separate small bowl mix together the mayo and Bippi hot chilli oil for the dipping sauce. 

6. 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! 

video

Click here to view this recipe