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How to make Spiced fritto misto with aioli

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 2 tablespoons cornflour
  • 2/3 cup (100g) plain flour, sifted
  • 2 teaspoons zaatar, plus extra to serve (see note)
  • 1/2 cup (125ml) sparkling mineral water
  • 200g flathead fillet, cut into 2cm strips
  • 12 scallops, roe removed
  • 12 prawns, peeled (tails intact), deveined
  • Sunflower oil, to deep-fry
  • Good-quality aioli (see note), to serve
  • Parsley leaves, to serve
  • Lemon wedges, to serve

Method

  • Step 1 Combine the cornflour, plain flour, zaatar and 1 teaspoon salt in a bowl. Slowly add the mineral water, whisking until combined. Set aside.
  • Step 2 Pat seafood dry with paper towel, then season. Half-fill a saucepan or deep fryer with oil and heat to 190°C (if you don’t have a kitchen thermometer, a cube of bread will turn golden in 30 seconds). In batches, dip the seafood in the batter, shaking off excess, and carefully lower into the oil. Cook for 2-3 minutes until golden and crisp. Remove with a slotted spoon, drain on paper towel and keep warm.
  • Step 3 Dust with extra zaatar and serve with aioli, parsley leaves and lemon wedges.