Seafood Fritto Misto Di Mare Recipe
Ingredients
| Oil for deep frying | ||
| 2 plaice fillets, skinned and cut into strips | ||
| 2 white fish fillets, skinned and cut into strips | ||
| Scallops | 4 | |
| Prawns | 350 Gram, deveined | |
| Lemon wedges to serve | ||
| Parsley sprigs to garnish | ||
| Batter | ||
| 125 g / 4 oz flour | ||
| 1.5 ml / 1/4 teaspoon salt | ||
| Egg | 1 , separated | |
| 15 ml / 1 tablespoon oil | ||
| 250 ml / 8 fl oz milk | ||
| Egg white | 1 | |
Directions
1. First make the batter. Sift the flour and salt into a bowl. Add the egg yolk and oil and mix well. Gradually beat in the milk to make a smooth batter. Beat the 2 egg whites until stiff and fold into the batter.
2. Heat the oil in a deep-frying pan.
3. Coat the pieces of fish with the batter and deep fry, in batches, for 3-4 minutes or until crisp and golden brown. Drain on paper towels.
4. Serve hot with lemon wedges, garnished with parsley sprigs.
2. Heat the oil in a deep-frying pan.
3. Coat the pieces of fish with the batter and deep fry, in batches, for 3-4 minutes or until crisp and golden brown. Drain on paper towels.
4. Serve hot with lemon wedges, garnished with parsley sprigs.
Chef
