Fritto misto with smoky garlic aïoli recipe
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- Serves 4
- 3mins to prepare and 7mins to cook
- 642 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2395kJ 642.0kcal
- Fat
- 26g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 76.6gProtein 28.9gFibre 2.7g
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- 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.
- See more Seafood recipes
