Fritto Misto di Mare

Simply fried mixed seafood is very popular all over coastal Italy and the Adriatic. Scotland has arguably the best fish and seafood in the world and by using this very simple technique it makes for a delicious, informal lunch or supper dish to enjoy in the Scottish sun!

The Method

serves 2

1 fillet haddock
1 fillet salmon
4 king prawns or Scottish langoustine tails
4 scallops

150g plain flour
10g corn flour
1 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cayenne pepper

1 egg
100ml milk
veg oil – 3 inches at the bottom of your pan if not deep fat frying

1 Half the scallops and cut the haddock and salmon into goujons.
2 Place all the dry ingredients in a bowl and mix thoroughly.
3 In another bowl, whisk the egg and milk together.
4 Heat the oil in the pan/deep fat fryer.
5 Pass the fish through the egg and milk mix then dredge in seasoned flour
6 Shake excess flour from the fish and fry in batches till crisp and golden (3-4 mins.)
7 Drain on paper towels, season with salt and serve with lemon wedges and aioli or tartare sauce.