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Fritto misto

Fritto misto

Prep time 30 mins

Cook 15 mins

Serves 4-6 as an antipasto

2

This simple dish of lightly floured and fried seafood is a lot easier to prepare than you think. If you can't make it to Pellegrinos 2000 to try the real thing, then you can make it at home, thanks to chef Daniel Pepperell. You can mix up the seafood and vegetebales dependingon what is good at the markets - whitebait,scallops and small pieces of fish would also be great, as would oyster mushrooms, fennel and eggplant.

125g tapioca flour

125g rice flour

1 tsp ground white pepper

Vegetable oil, for deep frying

2 zucchini, cut into thick batons

4 calamari, cleaned, tubes cut into thick rings and tentacles quartered

8 small green prawns, peeled leaving tails in tact

lemon wedges, to serve

Aioli, to serve



 1. Stir flours and pepper in a bowl to combine and season with sea salt. Set aside.


2. Heat oil in a deep saucepan, or wide deep frying pan or wok to 180C, or hot enough so when you add a little batter it immediately sizzles to the top. 


3. Working in batches, toss the seafood and zucchini through the flour mixture, then add to the hot oil (be careful as hot oil may spit) and stir occasionally until light golden and crisp, and seafood and zucchini are cooked through. Drain on absorbent papper with a slotted spoon, season with sea salt flakes and serve while still hot, with lemon wedges and aioli on the side.

INGREDIENTS

METHOD

Recipe by chef Daniel Pepperell and Pellegrinos 2000

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