Fritto Misto
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Fritto Misto
Recipe By Michael Weldon
Ingredients
Batter
1 cup Coles plain flour, plus ½ a cup plain flour for dusting
½ cup cornflour
1 ½ cup Coles soda water
1 tbs vodka
1 tbs white vinegar
pinch of sea salt
Seafood
8 green prawn tails
1 Coles deli squid tube, sliced thinly
8 oysters
2 Coles deli barramundi fillets
1 /2 red onion, cut into petals
2 long red chillies, halved lengthways
½ bunch parsley
10 sage leaves
½ lemon, sliced into thin rings
Garlic Aioli
½ cup mayonnaise
2 garlic cloves, grated
½ lemon
Method
In a bowl mix together the flours and salt, add the soda water and mix into a batter. Add the vodka and vinegar. Leave for up to 10 minutes for the batter to thicken.
Heat oil for frying in a deep saucepan or wok, bringing the oil to 180 degrees (C).
Dust the seafood, veggies and herb leaves in the excess plain flour. In batches coat the dusted ingredients in batter and drop into the fryer. Fry until golden. Then drain on paper towel and season with salt. Continue cooking until the remaining ingredients are fried and golden.
In a bowl mix together the mayo, lemon and garlic.
Serve the fried ingredients with the garlic mayo on the side.
