Prawns Main Italian

Spiced fritto misto with aioli

Name: Spiced fritto misto with aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons cornflour; 2/3 cup (100g) plain flour, sifted; 2 teaspoons za'atar, plus extra to serve; 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, parsley leaves and lemon wedges, to serve

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Mediterranean-inspired spiced seafood signals easy summer entertaining and a long, laidback alfresco lunch.

2 tablespoons cornflour
2/3 cup (100g) plain flour, sifted
2 teaspoons za'atar, plus extra to serve
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, parsley leaves and lemon wedges, to serve

Method

1.

Combine the cornflour, plain flour, za'atar and 1 teaspoon salt in a bowl. Slowly add the mineral water, whisking until combined. Set aside.
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.
3.

Dust with extra za'atar and serve with aioli, parsley leaves and lemon wedges.