Fritto misto with gremolata recipe
Ingredients
- small bunch flat leaf parsley, finely chopped
- zest 1 lemon
- ½tsp garlic , finely chopped
For the fritto misto
- 75g (3oz) plain flour
- ¼tsp cayenne pepper
- 250g cod fillet, bones removed and cut into bite sized pieces
- 230g mixed seafood
- 6tbsp olive oil
- good quality mayo to serve
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Shop ingredientsEach serving contains
- Energy
- 1220kJ 293.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 0g
of the Reference intake
Carbohydrate 14.2gProtein 18.5gFibre 1.0g
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Method
- To make the gremolata, mix all of the ingredients together and set aside. For the fritto misto, put the plain flour, cayenne pepper and some seasoning on a plate and mix well. Dry the fish and seafood really well with kitchen towel then in batches, dust with the seasoned flour, transfer to a sieve and shake off any excess flour.
- Heat a little of the oil in a large non stick frying pan, when the oil is hot cook the fish for a few minutes until golden and crisp, sprinkle with a little salt then keep warm whilst you cook the rest of the seafood. Don't over crowd the pan and make sure your oil is hot so that the end result isn't soggy! Serve the fritto misto with gremolata sprinkled on top and a dollop of mayo.
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