Fritto misto with smoky garlic aïoli recipe

5 ratings

A delicious seafood dish that can be rustled up in minutes and makes a great snack, speedy lunch or satisfying starter for all the family. See method

Ingredients

vegetable oil for deep frying
1 egg
300ml (1/2 pint) whole milk
500g (1Ib) mixed raw seafood (mussels, fish, squid rings and prawns) from the fish counter, cut into even pieces
1 courgette, cut into batons
125g (4oz) plain flour
6tbsp cornflour
125g (4oz) semolina
8tbsp light mayonnaise

of the reference intake
Carbohydrate 76.6g Protein 28.9g Fibre 2.7g

Heat the oil to 180°C in a deep pan.
Beat the egg and milk together and season. Put the seafood and the courgette into the milk mixture until needed.
Combine the flour, cornflour and semolina in a large shallow bowl.
Take a handful of seafood at a time, dip in the flour mix, coat well, shake off any excess flour and place carefully into the hot oil. Fry in batches and drain on paper towel.
Meanwhile, make the aïoli by mixing the mayo, garlic, paprika and juice from 2 lemon wedges.
Serve the seafood with the aïoli, remaining lemon wedges and some green salad, if you like.